Meat alternatives

Tetrasodium pyrophosphate is used as a pH buffer (a substance that maintains a particular acidity level), and as a dough conditioner in soy-based meat alternatives. It promotes binding of proteins to water, binding the soy particles together, and is used for the same purpose in chicken nuggets and imitation crab and lobster products. 

To fill this gap we specifically focused on the effect of red meat consumption (Havlicek and Lenochova 2006). We asked 8 male odour donors to adopt for two weeks a diet containing daily portions of meat, and 9 subjects to adopt a similar diet with a non-meat alternative. For the first ten days they were given a list of meals they should eat. The list of dishes for the two groups differed only by inclusion of... 

Textured soy protein products in their use as meat alternatives have become increasingly popular in school lunch programs since their introduction in 1971. A sov-modified macaroni was introduced into the family food assistance program a number of years ago. 

Oatmeal cookies, muffins, breads and other foods made with rolled oats, oat bran, or whole oat flour hot and cold breakfast cereals containing whole oats or psyllium seed husk and dietary supplements containing psyllium seed husk Soy beverages, tofu, tempeh, soy-based meat alternatives, and possibly some baked goods Spreads, salad dressings, snack bars, and dietary supplements in softgel form... 

Avoid desserts, ice cream, and meat alternatives made from soy. These products usually include acidic ingredients such as sugar, hydrogenated fats, or wheat gluten. 

Rodger, G., Production and properties of mycoprotein as a meat alternative, Food Technology, 55, 36, 2001. 

Meat (e.g., beef, pork, poultry, fish) and meat alternatives Protein, niacin, iron. 

SPCs, SPIs, and texturized SFs and SPCs used for meeting a portion of the meat or meat alternative requirement in domestic school lunch and child nutrition programs must be fortified with vitamins and minerals, according to USDA-FNS requirements (Table 19.7). Separate fortification requirements exist for military ground beef applications (PP-B-2120B). 

Immersion curing is used as an alternative to dry curing. Immersion curing is stiU commercially used by some small processors. The meat is placed in a brine solution for an appropriate period of time until the brine penetrates the entire portion of meat. It is important not to keep the brine for too long a period of time because the brine strength is thereby reduced and the brine becomes contaminated with meat juices and bacteria. 

Bone Cleaning. As an alternative to rendering, an en2ymatic process can be used to upgrade fresh bones to valuable products, eg, cleaned bone suitable for gelatin production and a meat protein hydrolysate for the food industry. This process is performed as a two-step en2yme process, ie, scrap meat recovery and bone cleaning. 

Born, H. (2000) Alternative Meat Marketing. ATTRA on http //www.at-tra.ncat.org... 

The white mycelium covers the bean mass and binds it into a firm cake that can be sliced, seasoned, and cooked just like meat. Tempeh is becoming a hamburger alternative for vegetarians. 

There is a balance to be drawn between risks. Looking at nitrite again, this ion has been used since the Middle Ages to preserve meat. It is the preservative in saltpetre which helps preserve cured meats and stop those who eat them getting botulism. There has been much research to find an alternative to nitrite as it can react with some amines to form carcinogenic nitrosamines. Risk analysis, reviewed in Chapter 4, is an important tool in controlling the use of additives. 

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