Soy grits, flour, concentrates, and isolates in meat products

Abstract

Because of changing attitudes of consumers, processors, and regulatory agencies, soy protein products are being used at an increasing rate in various processed meat systems. The use of basic soy protein products in several meat systems is examined and guidelines are presented to optimize their use. Soy products as a supplemental ingredient in various meat systems can contribute nutrition, flavor, and valuable functional properties. As the price of meats continues to rise, and consumer interest in nutrition continues to increase, their demands will prompt governmental agencies to reconsider present meat regulations.