Textured proteins in meats and meat‐like products

Abstract

The forecasted use of textured soy protein by 1980 is 10–20% total beef market. Important factors in the use of textured soy protein are cost control, improved functionality, fat control, and nutrition. Blends of textured soy protein and ground beef give nutritional quality exceeding protein efficiency ratio of 2.5 (casein) in several products evaluated. Animal feeding data are given for these blends. A description of the proper use of soy in meat is given. Bacteriological and color problems are not due to the addition of textured soy but increased temperatures of handling the blended product.