Soybean Products as a Phosphorus Source in Meat Products

Publication date: 2015 Source:Procedia Food Science, Volume 5 Author(s): Ivanka Jovanovic, Gordana Novic, Milosav Jovanovic, Ljiljana Vujacic Phosphorous levels were measured in 10 soybean products intended for application in the meat industry. The results showed that theoretical meat products containing 12% of protein from meat contain 2.915g/kg of phosphorus, while products containing 10% of protein from meat and 2% of protein from soybean products (except lecithinated flour) contain 3.004g/kg of phosphorus. For lecithinated soy flour, the difference was slightly larger. If soybean products are added into meat products at the recommended level of 2-4%, they would not significantly increase the final phosphorus levels, in comparison to meat products which do not contain added soybean products.
Source: Procedia Food Science - Category: Food Science Source Type: research