Soy Protein and Formulated Meat Products

by H W Hoogenkamp, H. W. Hoogenkamp

Overview

Soy-based foods represent a growing sector in today's food industry markets. They tend to be low in fat and high in protein and in overall nutritional quality. Soy protein offers a broad spectrum of functionality and is now a key component of many processed meat products.

This book provides an authoritative review of soy protein science and technology, particularly in relation to meat formations. These topics are related to the major issues that face consumers and manufacturers, including health lifestyles, food safety, and market dynamics. One key feature of the book is the large number of tables providing formulations for a range of products, including emulsified meats, sausage, pate, poultry-and other meat-based foods. The author has vast experience in the industry and has been a pioneer of the use of soy proteins, of the concept or "lifestyle foods" and of the growing impact of vegetarian food preferences.

Product Details

ISBN-13:	9780851998640
Publisher:	CAB International North America
Publication date:	01/01/2005
Series:	Cabi Series
Pages:	304
Product dimensions:	6.87(w) x 9.75(h) x 0.90(d)

Table of Contents

Foreword, Dan Murphy
Foreword, Patrick Mannion
* The Soy Journey
* Soy Protein Essentials
* Soy Protein Paradigms and Dynamics
* A Long and Winding Road: A History of Meat Processing
* Lifestyle Foods Paradigms
* Downsizing Super-Sized Food
* Genetically Modified Organisms (GMO)
* Functional Non-meat Protein Properties
* Emulsified Meats
* Meat Patties
* Ingredients for Whole Muscle Meats
* Breaded Poultry Foods
* Dry Fermented Sausage
* Liver Sausage and Pâtés
* Protein Enhanced Fresh Meat