Texturized vegetable protein

Soybean products that have been processed to remove a portion or all of the carbohydrates and minerals are used to make textured vegetable proteins which can be formed into various shapes and textures (see Soybean and other oilseeds). Many canned dog foods utilize the textured vegetable protein chunks with added juices, flavor enhancers, vitainins, and minerals to produce canned dog foods that have the appearance of meat chunks. 

MVP, textured vegetable protein. Possibly attributable to fatty acids in the margerine used to make biscuits containing Arcon F. 

Textured Soy Proteins. Textured vegetable proteins, primarily textured flours and concentrates (50% protein and 70% protein, dry basis, respectfully) are widely used in the processed meat industry to provide meat-like structure and reduce ingredient costs (3-6, 9-10). Available in a variety of sizes, shapes, colored or uncolored, flavored or unflavored, fortified or unfortified, textured soy proteins can resemble any basic meat ingredient. Beef, pork, seafood and poultry applications are possible 03, 4-7, 15, 19) Proper protein selection and hydration is critical to achieving superior finished product quality. Textured proteins have virtually no solubility and, thus, no ability to penetrate into whole muscle tissue Therefore, textured soy proteins are inherently restricted to coarse ground (e.g. sausage) or fine emulsion (e.g. weiners and bologna) products, and comminuted and reformed (i.e. restructured) meat products. None are used in whole muscle absorption or injection applications (2-4, 6, 11). 

Another experiment compared the effects of feeding partially defatted beef with textured vegetable protein (TVP) derived from soy... 

Ingredients most commonly used in textured vegetable protein products are defatted soy flours or grits. Preferably, the defatted soy flour should contain a minimum of 50% protein with a nitrogen solubility index of 50 to 70, a maximum of 30% insoluble carbohydrate, and less than 1% fat (9). ... 

The advantages of using the extrusion-expelling method to make texturized vegetable protein are as follows (56) ... 

W. B. Wijeratne, Practical Short Course, Texturized Vegetable Protein and Other Soyfoods, Texas A M University, College Station, Texas, September 14-19, 2003. 

TVP (textured vegetable protein) - Made from defatted soy flour that has been compressed and processed into granules or chunks. When rehydrated, TVP has a texture similar to ground beef and can be used as a low-fat replacement for beef. (The fast food industry has used TVP for years as a meat extender because of its low cost.)... 

Hill, R.C. C.F. Burrows G.W. Ellison J.E. Bauer. The effect of texturized vegetable protein from soy on nutrient digestibility compared to beef in cannulated dogs. /. Anim. Sci. 2001, 79, 2162-2171. 

Textured vegetable protein retains appear- Low digestibility ance of meat during canning Flatulence... 

Several soy products may be used as protein sources in dog foods. In dry extruded diets, both ileal and total tract crude protein digestibilities of soy-containing diets appear to be equal or superior to diets containing animal protein by-products. On the other hand, in canned foods, texturized vegetable protein can reduce dry matter and crude protein digestibilities by dogs, and soy protein sources usually increase fecal output. A lack of information is apparent on the effects of including soy protein sources in diets fed to cats. 

Hill, R.C. C.F. Burrows J.E. Bauer G.W. Ellison M.D. Finke G.L. Jones. Texturized vegetable protein containing indigestible soy carbohydrate affects blood insulin concentrations in dogs fed high fat diets. /. Nutr. 2006, 136, 2024S-2027S. 

The principles of extrusion were described by Mercier et al. (1989) and. the processing of proteins by Stanley (1989) and Rokey et al. (1993). Texturized Vegetable Protein and TVP are registered trademarks of the Archer Daniels Midland Company, Decatur, Illinois, and the generic terms texturized soy protein, TSP, or texturized vegetable foodprotein are used. Two types of products are made (i) extrusion-cooked meat extenders, which are made from SF or flakes or SPC and are rehydrated to 60 to 65% moisture before blending with meats or meat emulsions at levels of 20 to 30% and... 

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