Description
Book SynopsisSoy-based foods represent a growing sector in today's food industry markets. They tend to be low in fat and high in protein and overall nutritional quality. Soy protein offers a broad spectrum of functionality and is now a key component of many processed meat products.This book provides an authoritative review of soy protein science and technology, particularly in relation to meat formulations. These topics are related to the major issues that face consumers and manufacturers, including healthy lifestyles, food safety and market dynamics. One key feature of the book is the large number of tables providing formulations for a range of products, including emulsified meats, sausage, pate, poultry- and other meat-based foods. The author has vast experience in industry and is a pioneer of the use of soy proteins, of the concept of "lifestyle foods" and of the growing impact of vegetarian food preferences.
Trade Review"I would consider Henk Hoogenkamp to be the leading authority on the application of non-meat proteins in meat processing. His book should be a great reference on the subject, not only for academia but for the meat processing industry as well." "Robert E. Rust, Professor Emeritus - Meat Science, Iowa State University, USA; "I feel privileged to have worked with and learned from Henk these past 20 years. His insights have enlightened me, even as his convictions have inspired me. I'm certain the knowledge he shares in his latest volume will have the same effect on his readers." Dan Murphy, Vice President for Public Affairs, American Meat Institute, Washington DC"
Table of Contents1: Foreword, Dan Murphy 2: Foreword, Patrick Mannion 3: The Soy Journey 4: Soy Protein Essentials 5: Soy Protein Paradigms and Dynamics 6: A Long and Winding Road: A History of Meat Processing 7: Lifestyle Foods Paradigms 8: Downsizing Super-Sized Food 9: Genetically Modified Organisms (GMO) 10: Functional Non-meat Protein Properties 11: Emulsified Meats 12: Meat Patties 13: Ingredients for Whole Muscle Meats 14: Breaded Poultry Foods 15: Dry Fermented Sausage 16: Liver Sausage and Pâtés 17: Protein Enhanced Fresh Meat
