Vegetable protein and plasma protein as meat extenders
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"In many countries, the popular and important sources of food protein are meat, dairy, poultry, egg, and fish products. But the high cost of these animal proteins make them prohibitive, or unavailable, in wide areas of the world. This situation has compelled the food industry to develop methods for producing food products based on cereals, oil-seeds, or other plant resources which offer similar sensory and physical characteristics to those found in meat (Rosenfield, 1973). In recent years, a variety of nonmeat products are being used as sources of additional food protein while others are under study for potential use in foods. Vegetable proteins are making an important contribution as meat replacements in ground-meat systems where proteins derived from soybeans constitute the largest portion of vegetable proteins used by the meat industry (Satterlee, 1981). In contrast, high-protein food ingredients derived from cereals are less common; although cereal grains, such as corn, are very important sources of protein for a majority of the world population. Corn, in particular, is consumed in relatively large quantities in some developing areas of the world (Bressani and Elias, 1968). Vegetable proteins are, generally, more economical and more efficient to produce than animal products (Vemury et al., 1976). However, it is believed that world demand for plant protein will grow faster than anticipated increases in production. Because of this, attention is being given to the use of nonconventional proteins with properties equivalent to those contributed by plant proteins (Satterlee, 1981). As a result of increasing protein deficiencies, considerable interest has been shown in developing techniques for the recovery and utilization of proteins isolated from slaughtered animal blood in human foods (Gault and Lawrie, 1980). The use of animal blood in food products is common to many diverse cultures (Bates et al., 1974). In some countries, the current laws do not allow its use and it is generally wasted, creating serious pollution problems (Kerrigan, 1971) . Therefore, the impending need to salvage all protein from the animal-processing industry and the need to eliminate the polluting effects of the by-products have increased the possibility of introducing blood proteins as ingredients in meat preparations. Thus, the major objective of this study was to evaluate physical, chemical, and sensory attributes of meat loaves extended with textured vegetable protein, corn germ flour, and blood plasma."--Introduction.
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