Analysis of soyabean proteins in meat products: A review

From: Critical Reviews in Food Science and Nutrition | Date: January 1, 2002| Author: | Copyright information

ABSTRACT: The use of soyabean proteins as meat extenders has spread significantly due to the interesting nutritional and functional properties that are present in soyabean proteins. Together with these, health and economical reasons are the major causes for the addition of soyabean proteins to me at products. Nevertheless, despite the good properties associated to soyabean proteins, there are many countries in which the addition of these proteins is forbidden or in which the addition of soyabean proteins is allowed up to a certain extent. Thus, the need of analytical methods enabling the ...

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