Chemical composition and levels of non-meat proteins in meat brands extended with soy protein concentrate
1997
Abdel-Aziz, S.A. | Esmail, S.A. | Hussein, L. | Janssen, F.
Soy protein concentrate (SPC) and four local meat brands extended with nonmeat proteins (Beef Burger Meat, BBM, Beef Kofta Balls, BKB; Beef Cocktail Sausage, BCS and Beef Kofta Dawoud pasha, BKD), as well as raw (LBM) and stewed (SLB) beef, were analyzed as purchased for their protein, fat, starch, ash, iron and sodium chloride contents. Immunological blotting techniques revealed the presence of soy protein in all products, in concentrations varying from 10-25%; wheat gluten was present only in BCS at 0.5%. The % crude protein was lower and the % fat was higher in all meat brands than in the beef. All meat brands contained starch at levels ranging between 2.2 and 14.7 on a dry matter basis. Sodium chloride makes up 24.3-33.9% of the ash.
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