Plant proteins

Abstract

Plant proteins are used to replace the functional and nutritional properties of skeletal muscle proteins in a variety of processed meat products. Throughout the world the most common plant proteins found in meat products are those derived from soybeans or wheat. There are a variety of other plant proteins that are or could be commercially available in the future including pea, potato, corn, canola, rice and various other proteins from legumes and oilseed sources. Worldwide, soy proteins are widely used in the meat industry for their emulsification, gelation, textural/structural, water binding, and nutritional properties. Wheat proteins are also frequently used in processed meat applications; functional properties of wheat proteins include structural, emulsification and water binding. Pea proteins are popular in Europe because they are currently produced from nongenetically modified organisms (non-GMO). Potato proteins are relatively new to the food processing industry and are currently in the early commercialization process in Europe. Plant proteins are available as powdered protein ingredients as well as in the dry textured form. The use of plant proteins in processed meat systems is regulated in most countries, but regulations differ greatly from country to country. The specific regulations for each country should be consulted prior to using plant proteins in any processed meat application. Specialty low-nitrite and-nitrate plant proteins are produced for use in uncured red meat and poultry applications. These products are manufactured under specific processing conditions to ensure that very low nitrite and nitrate levels are achieved in the plant protein in order to avoid the occurrence of cured meat color reactions in uncured meat applications such as roast beef and pork, chicken and turkey breast, beef patties, chicken patties and nuggets, pizza topping, meatballs, and meatloaf. © 2009 Springer Science + Business Media, LLC.