Soy Protein and Formulated Meat Products

Soy Protein and Formulated Meat Products

By Henk W. Hoogenkamp

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.

Soy Protein and Formulated Meat Products PDF 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.

Read more: Textbook on Meat, Poultry and Fish Technology

Table of Contents



1 The Soy Journey

2 Soy Protein Essentials

3 Soy Protein Paradigms and Dynamics

4 A Long and Winding Road: a History of Meat Processing

5 Lifestyle Foods Paradigms

6 Downsizing Super-sized Food

7 Genetically Modified Organisms (GMOs)

8 Functional Non-meat Protein Properties

9 Emulsified Meats

10 Meat Patties

11 Ingredients for Whole Muscle Meats

12 Breaded Poultry Foods

13 Dry Fermented Sausage

14 Liver Sausage and Pâtés

15 Protein-enhanced Fresh Meat


File Size 2.5 MB
File Format PDF
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