Comminuted meat systems

The performance of protein additives in food products is the ultimate test of functionality (7). Functional performance, particularly moisture absorption, has been used as a criterion for selection of protein additives for food systems. Yet this has for the most part been a trial-and-error situation. The majority of data on water and fat absorption of plant protein additives in food systems has involved the incorporation of such products into comminuted meat systems. In relation to water and fat absorption, meat systems are an excellent test system. 

Torgersen and Toledo (15) assessed the relationship between solubility and water absorption of WPC, peanut protein, single cell protein (SCP), and chicken preen gland protein and characteristics in a comminuted meat system containing the various protein additives. Protein additives with high water absorption capacities were correlated with more viscous raw mixtures and with less fat and water released on cooking. Simple system determination of water absorption capacity at 90°C rather than at 78.5°C was the better predictor of water and fat retention in the food system studied. 

A few reports in the literature describe the effects of using peanut protein in comminuted meat systems such as meat loaves (, 64), frankfurters (6 ), and ground beef patties 66). In some instances, peanut protein either produced beneficial effects (e.g., increased tenderness and cohesiveness, 66) or no adverse effects from a sensory, physical, or microbial standpoint ( ). 

Bianchi, M. A., Pilosof A. M. R., and Bartholomai, G. B. 1985. Rheological behaviour of comminuted meat systems containing soy protein isolates. J Texture Stud. 16 193-206. 

S. Nakai and E. Y.C. li-Chan, Hydrophobic interactions in muscle proteins and their role in comminuted meat systems , in S. Nakai and E.Y.C. Li-Chan, eds.. Hydrophobic Interactions in Food Systems, CRC Press, Inc., Boca Raton, pp. 64-122,1988. 

Boles, J.A., and Shand, P.J. (1998). Effects of comminution method and raw binder system in restructured beef Meat Science 49, 297-307. 

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