Soy Protein Substitutes in Meat Products
For the past couple of year the number of Americans that are overweight keeps increasing. Today fifty five percent of Americans are overweight. Because of this unhealthy trent the media, researchers, doctors and specialists have been educating and informing the population that eating a healthy diet is beneficial for the body in many ways. As a result of the growing awareness of the benefits of eating a healthy diet today's consumers have become more health-conscious than ever before. When researchers and scientists talk about a healthy diet they emphasize on cutting back on a diet high in animal fat, which increases one's risk for osteoporsis according to a study done at the University of California in San Francisco (shape magazine Nov. 2001) and focusing on a plant-based diet, which has many health benefits such as reducing the risk of heart disease, protecting against breast and prostate cancer, and helps in the prevention of osteoporosis. The focus on a plant-based diet has stimulated the interest in soy products in the United States.Dana Jacobi states that soy is a complete vegetarioan protein derived from soybeans that has been consumed by people in Asian countries for thousands of years. This protein is considered "comp
In addition to these types of meats new developments of technology have made it possible to incorporate soy protein isolates into large pieces of meat such as ham, roast beef, poultry, and fish by injecting or massaging the protein directly into the product. "Advances in soy ingredient technology have resulted in products that can perform many functions in food such as emulsification, binding, and texture. Soy protein products fall into three major groups, which are based on protein content. Because of the advances in technology, "soy proteins can be utilized in meat products to help address challenges to the cured and sausage industry, which include: water holding capacity, binding properties, fat binding properties, and maintaining a competitive price with other protein sources" (Floyd McKeith and Charles Stites). Its main limitation os in taste and texture" (McKeith and Stites). These added proteins still attribute to normal appearance, improved firmness, and quality texture. In Octover of 1999 the Food and Drug Administration (FDA) approved the use of the "heart healthy" claim on soy protein products. All of these added soy proteins contribute to less cost for the consumer and increased nutritional value and can be used as partial or complete replacements for meat products because of their functional properties. It is used in loaves to add protein and hlep hold the meat juices. "Recently soy has been gaining recognition and popularity as the American population learns more about its potential health benefits. According to the Soy Protein Council most of the current domestic meat applications for soy protein are in comminuted and coarsely ground meat products. Another very important soy protein that aids mostly in meat is textured soy protein. Soy protein product acceptance has grown recently because of such functional properties, in addition to their excellent nutritional quality, abundance and low cost" (Soy Protein Council). These types of proteins are used to increase the total amount of dietary protein available, thus improving human nutrition.
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