Plant Proteins - American Chemical Society

8 Use of Soy Protein Products in Injected and Absorbed Whole Muscle Meats L. Steven Young, Greg A. Taylor, and Alexander T. Bonkowski

Downloaded by CORNELL UNIV on October 27, 2016 | http://pubs.acs.org Publication Date: June 18, 1986 | doi: 10.1021/bk-1986-0312.ch008

Archer-Daniels-Midland Company, Chicago, IL 60639

Use of soy protein products in brine injected or absorbed whole muscle meat products such as beef, poultry, and seafood is reviewed. The importance of functionality on brine performance and within muscle tissue is stressed. Major considerations are selection of the proper soy protein, accompanying functionalities such as water-binding, gelling and viscosity, the specific meat system and requirements pertaining to nutrition, processing and marketing. When properly formulated, soy protein allows for significant cost savings, increased yields, reduced fat, increased protein, reduced cholesterol, reduced sodium and/or reduced calories while maintaining muscle tiesue integrity. Applicable finished products include ham, roast beef, chicken, turkey, seafood and other whole muscle foods. Finished product characteristics given specific goals and guidelines are outlined as are new product opportunities. Given s p e c i f i c goals or guidelines, soy protein products offer v e r s a t i l i t y and superior functional characteristics for use i n a v a r i e t y of processed meats. When properly selected, soy protein products help reduce finished product costs, maintain quality and create new product opportunities. Exact formulations are determined by muscle product type, cost, q u a l i t y , n u t r i t i o n , process, legal and marketing considerations (_1-9) · S p e c i f i c a l l y , soy proteins: 1 · Increase cooking y i e l d by binding fat and water · 2. Maintain protein content in the finished product when required. 3. Allow use of existing plant f a c i l i t i e s . 4. Help u t i l i z e available supplies of lean skeletal tissues as well as less desirable pieces or s o u r c e s · 5. Help reduce finished product c o s t s . 6. Allow precise control of finished product q u a l i t y . 7 · Allow development of new product c o n c e p t s · 0097-6156/86/0312-0090$06.00/0 © 1986 American Chemical Society

Ory; Plant Proteins: Applications, Biological Effects, and Chemistry ACS Symposium Series; American Chemical Society: Washington, DC, 1986.


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Soy Protein Products in Whole Muscle Meats

Applicable meat systems include coarse ground ( i . e . salamitype), emulsion ( i . e . bologna and and weiner-typee), restructured ( i . e . sectioned and formed) and whole muscle products. The use of soy protein i n coarse ground, emulsion and restructured products i s w e l l established and understood (3, 5, 7, 9, 10) . However, muscle tissue i n t e g r i t y often i s s a c r i f i c e d during product formulation and manufacture. The i n j e c t i o n or absorption of s a l t brines containing soy protein into whole muscle tissue offers opportunity to maintain t i s s u e i n t e g r i t y , take advantage of the unique characteristics of soy protein products, reduce costs, increase y i e l d s , and create new products· T r a d i t i o n a l l y , brines containing s a l t ( s ) , phosphate(s), spices, cure, e t c . , have been successfully used to replace water l o s t during cooking and, thus, improve yields (5, _6_, _9, 11-12). Brines can be injected d i r e c t l y into large whole muscle pieces or gently absorbed into smaller comminuted meat pieces. Cooking yields of less than 100% of green ( i . e . starting) weight can be improved to over 100% of green weight. Use of a properly selected soy protein product can allow yields of up to 135% of green weight (4, j>» Z» 2' 11) · ϋ ^ r e c e n t l y , most soy protein technology was directed exclusively toward cured, pumped ( i . e . injected) whole pork products such as hams, shoulders, p i c n i c s , butts and loins Ç5, _6, 11). New and e x i s t i n g USDA guidelines regulating meat/non-meat combinations (13) have d i v e r s i f i e d interest i n soy protein injection/absorption technology to other selected muscle tissues (Table I ) . When properly a p p l i e d , soy protein brines can offer reduced c o s t , reduced f a t , reduced c a l o r i e , portion controlled and/or protein standardized foods with yields up to 200% of green weight while resembling the structure of whole muscle tissue ( 1 4 ) · 1

TABLE I .

1

WHOLE MUSCLE MEAT SYSTEMS ADAPTABLE TO INJECTION OR ABSORPTION PROCESSES Ham Roast Beef Corned Beef Turkey Ham Chicken Breast

B-B-Q Ribs Shrimp Salmon Fish F i l e t s Scallops

Proper selection of soy protein i s c r i t i c a l to successful brine formulation and finished product quality (Table I I ) · TABLE I I .

CRITICAL CHARACTERISTICS OF SOY PROTEIN PRODUCTS FOR USE IN INJECTION OR ABSORPTION PROCESSES -Protein Content -Dispersibility -Solubility -Brine S t a b i l i t y -Brine Viscosity -Color -Moisture Retention -Flavor -Legal Standards


92

PLANT PROTEINS

Soy Protein Products To Consider


Advances i n soy protein processing technology have allowed extensive d i v e r s i f i c a t i o n of protein product applications. More sophisticated soy protein products now manufactured have more f u n c t i o n a l i t y , better performance, more consistency and better flavor than commerci a l l y a v a i l a b l e d e f a t t e d soy f l o u r and g r i t s (50% p r o t e i n d r y basis). Among these products are improved textured soy f l o u r s , concentrates, and isolates (50%, 70% and 90% protein dry basis, r e s p e c t f u l l y ) , functional and non-functional soy protein concentrates (70% protein dry basis) and highly soluble, highly functional isolated soy proteins (90% protein dry basis) (6^8, 14-18). Textured Soy Proteins. Textured vegetable proteins, primarily textured f l o u r s and concentrates (50% protein and 70% protein, dry basis, r e s p e c t f u l l y ) are widely used i n the processed meat industry to provide meat-like structure and reduce ingredient costs (3-6, 9-10). Available i n a variety of s i z e s , shapes, colored or uncolored, flavored or unflavored, f o r t i f i e d or u n f o r t i f i e d , textured soy proteins can resemble any basic meat ingredient. Beef, pork, seafood and poultry applications are possible (3, 4-7, 15, 19)· Proper p r o t e i n selection and hydration i s c r i t i c a l to achieving superior finished product q u a l i t y . Textured proteins have v i r t u a l l y no solub i l i t y and, thus, no a b i l i t y to penetrate into whole muscle t i s s u e . Therefore, textured soy proteins are inherently r e s t r i c t e d 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 i n whole muscle absorption or i n j e c t i o n applications (2-4, 6^, 11). Soy Protein Concentrates. Both non-functional (low or no s o l u b i l i ty) and functional (good s o l u b i l i t y , emulsification capacity, and d i s p e r s i b i l i t y ) soy protein concentrates (70% protein, dry basis) are commercially available for use i n meat products (2-4, 6^, 9^, 15) · Normally, a h i g h l y f u n c t i o n a l product w i t h no harsh or b i t t e r flavors i s desirable. When used to replace lean meat, non-hydrated c o n c e n t r a t e can be used at l e v e l s up to 6-7% i n f i n i s h e d nons p e c i f i c emulsion meats. Higher replacement l e v e l s or formulas with s p e c i f i c c o s t / n u t r i t i o n requirements may use soy protein concentrate with a judicious amount of textured soy protein ( 6 ) . Excellent y i e l d s , cost savings, texture, flavor and nutrient p r o f i l e s are possible. However, most soy protein concentrates lack s u f f i c i e n t s o l u b i l i t y or s u f f i c i e n t l y low v i s c o s i t i e s to be used i n brines f o r absorption or i n j e c t i o n into whole muscle t i s s u e . When l e g a l standards for protein content exist (13), more concentrate must be used to achieve l e g a l minimums. Brine v i s c o s i t i e s increase and uniform d i s t r i b u t i o n of brine components throughout the s p e c i f i c whole muscle piece i s r e s t r i c t e d . Finished product appearance and flavor are e a s i l y compromised. Thus, use of soy protein concentrates i n whole muscle applications i s l i m i t e d . I s o l a t e d Soy Proteins. Isolated soy proteins (90% protein dry basis) are highly d i s p e r s i b l e , highly soluble, highly functional soy products (8j _9, 11, 17, 18). Designed to replace a portion of


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salt-soluble meat proteins, i s o l a t e d soy proteins bind water and f a t , s t a b i l i z e emulsions and help insure maintenance of structure i n f i n i s h e d cooked meats (3, 5, 6-9). Proper selection i s required to match s p e c i f i c f u n c t i o n a l i t y with cost, n u t r i t i o n , process and marketing needs (Table I I ) . Isolated soy protein can give excellent e m u l s i f i c a t i o n , low v i s c o s i t y , high moisture retention, and good s t a b i l i t y i n high s a l t c o n c e n t r a t i o n s , such as i n a b s o r p t i o n / i n j e c t i o n brines and within muscle tissue (5-6^, 9_, 11-12).


Injection/Absorption of Soy Protein Containing

Brines

Table I l i s t s whole muscle meats which can be adapted to the i n j e c tion or absorption of brines containing soy protein. Special considerations and guidelines (9, 12) can be taken into account with s p e c i f i c goals are defined (Tables III and IV)· TABLE I I I .

FORMULA CONSIDERATIONS -Process -Ingredient -Nutritional -Marketing -Acceptability -Legal -Economic

TABLE IV.

NUTRITIONAL GUIDELINES

-Reduced Oil/Fat -Reduced Cholesterol -Increased Protein -Reduced Sweetener -Reduced Calorie -Vitamin/Mineral F o r t i f i c a t i o n Injection Process. Brines containing soy protein (Table V) may be i n j e c t e d d i r e c t l y into large, whole muscle pieces such as roast beef, ham, e t c . ( 5-£, 11-12). Injection i s appropriate when tissue pieces are large, firm, and able to withstand the physical action of the i n j e c t i o n process. Injection i s normally accomplished by use of a mechanical ("stitch") pump. Brine i s forced into various areas of the whole muscle piece through i n j e c t o r needles and d i s t r i b u t e d according to needle configuration, s i z e , number and type. Even d i s t r i b u t i o n of brine within each muscle piece i s assured by tumbling or "massaging" injected muscle i n a rotating tumbler. Vaccum may, or may not, be applied to improve brine component d i s t r i b u t i o n throughout the t i s s u e . Injected and tumbled product can then be appropriately cooked, cooled, and packaged. Finished products exhibit whole muscle features including appearance, f l a v o r , color and s l i c i n g c h a r a c t e r i s t i c s (6, 9^, 11-12). In addition, s i g n i f i c a n t cost savings are achieved while s a t i s f y i n g U.S.D.A. guidelines (13).


PLANT PROTEINS

94 TABLE V.

Recommended Brine Formulas for 50% Brine Injection Into Selected Whole Muscle Tissues

Ingredient Water Isolated Soy Protein Salt Dextrose Sodium Tripolyphosphate Cure Spices/Flavors

Roast Beef Corned Beef Percent 86.3 82.2 82.6 7.5 7.5 7.5 5.0 7.0 6.5 2.0 2.0 — 1.2 1.2 1.2 O.2 O.1 — as desired as desired as desired

Total

100.0


Ham

100.0

100.0

Absorption Process. It i s possible to absorb brines containing soy protein (Table VI) into unground, fresh muscle t i s s u e . Most adaptable are small pieces or trimmings with larger available surface area as compared to large muscle pieces more applicable to i n j e c t i o n processing. This can Include pork, beef, mutton, lamb, venison, turkey, chicken, f i s h f i l l e t s , shrimp, e t c . (3. 9^ 11-12). F i n e l y ground, comminuted or chopped tissues are not normally compatible with absorption technology. Absorption can be used to aid the "restructuring" of pieces which have been reduced i n size into a larger whole muscle structure or to process i n d i v i d u a l l y defined pieces ( e . g . f i s h f i l l e t s , shrimp) without "restructuring" (6, 9 ) . In general, absorption of brines containing soy protein into muscle tissue i s applicable when: 1. Injection i s not possible (meat pieces are too small or f r a g i l e to handle the mechanical stress of the s t i t c h pump)· 2. Meat from less desirable portions (including tissue after boning and trimming) are to be combined ("restructured") into more desirable and uniform p r o d u c t s · 3. Prime pieces are needed to conform to various shapes and sizes of containers and packaging. 4. Uniform weights and sizes are required by combining ("restructuring") small and large pieces. 5. Specifications require removal of undesirable i n t e r n a l f a t , g r i s t l e , veins, e t c . , to y i e l d more desirable and n u t r i t i o n a l l y sound finished p r o d u c t s · 6. Tenderization of lesser grade whole muscle meat i s d e s i r a b l e . 7. Color uniformity i s a major concern. 8. Maintenance of whole muscle tissue i n t e g r i t y i s required. Brine containing soy protein can be e a s i l y absorbed into small muscle pieces by the use of gentle mechanical action ( e . g . tumbling). Again, vaccum may, or may not, be applied to the tumbling process. As brine i s absorbed into the muscle t i s s u e , release of natural myosin gives each piece the c a p a b i l i t y of being reunited or "restructured" into a larger whole muscle piece. Absorption of up to 100% over green weight i s possible. Since tissues remain p l i able, they can e a s i l y be molded or packaged into a variety of shapes as r e q u i r e d . Heat processing s o l i d i f i e s myosin exudate and soy p r o t e i n , thus, unifying small muscle pieces into a uniform mass which w i l l not separate during subsequent handling. When formula-


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ted properly, finished restructured products can retain up to 100% of absorbed brine after cooking ( i . e . no cooking loss) and products resemble, s l i c e and eat l i k e their whole muscle counterparts (3-6 9^, ii> J E TABLE V I .

Recommended Brine Formulas for Brine Absorption into


Selected Whole Muscle Tissue Roast Beef Ingredient Water 82.1 Isolated Soy Protein 7.3 Salt 4.5 Dextrose 4.0 Sodium Tripolyphosphate 1.1 Spice/Flavoring as desired Total

100.0

Breast Chicken Percent 90.7 5.3 2.5

—

1.5 as desired 100.0

Shrimp 91.0 5.0 2.0

—

2.0 as desired 100.0

U . S . D . A . Regulatory Guidelines. In the U . S . , whole muscle meat products ( i . e . beef, corned beef, ham, pork l o i n s , e t c . ) , which have been absorbed or injected with soy protein containing b r i n e , must comply with the following guidelines (13): 1. Products must be appropriately labeled and standard USDA l a b e l ing approval granted. 2. A l l other U.S.D.A. regulations ( e . g . use of phosphates) must be satisfied. 3. The non-meat protein product ( e . g . isolated soy protein) must contain a prescribed vitamin/mineral pre-mix. 4. The non-meat protein product must have b i o l o g i c a l quality of protein (including amino acids added) of not less than P . E . R . 2.0 (80% of casein) or an essential amino acid content (exclud ing tryptophan) of no less than 28% of t o t a l p r o t e i n . 5. The finished cooked product must contain at least 17% p r o t e i n . 6. Finished product must be labeled "Combination Product" (Ham, Roast Beef, Turkey, e t c . ) with an appropriate statement of minimum percent meat ingredient ( e . g . 70% Ham, 70% Roast Beef, etc.). Product which has been s e c t i o n e d and formed ( i . e . restructured) must be i d e n t i f i e d . Calculation of Brine Components. In order to s a t i s f y U.S.D.A. regu l a t i o n s , care must be taken during brine preparation so that f i n i s h ed product protein meets or exceeds 17 percent. The following formula can be used to determine brine composition (isolated soy p r o t e i n , s a l t , dextrose, polyphosphate, e t c . ) ( 6 ) · Percent Dry Ingredient = Μ + Β i n Brine Β M = Percent Raw Meat - 100% Y » Percent Ingredient i n Uncooked, Injected Product Β = Percent Injected Brine X


PLANT PROTEINS

96

Example - Raw meat (21% protein) to be injected to 50% over raw weight. Maintain 17% protein i n 70% meat finished/cooked combina tion using isolated soy protein. Assume isolated soy protein i s 92% protein. 17% Protein = (70 χ .21) + (Υ χ .92) Therefore, Y = Amount isolated soy protein i n uncooked, pumped product = 2.5 percent M = 100 percent Β = 50 percent


Amount Isolated Soy Protein i n Brine

=

100

+

50

« « s

50

T y p i c a l selected brine formulas for i n j e c t i o n of roast beef, corned beef and ham are given i n Table V. Brines for absorption technologies given i n Table VI are calculated s i m i l a r l y and may only d i f f e r i n minor brine components ( i . e . s a l t , seasonings, e t c . ) . Economics. Tables VII, VIII, IX and X summarize savings (based on ingredient prices, delivered Chicago, F a l l , 1985) and yields p o s s i b l e when applying soy protein, i n j e c t i o n , absorption and restruc turing technologies to the processing of whole muscle meats · Although s i g n i f i c a n t y i e l d increases and savings are possible, extensive new opportunities can result from the development of new products and new product a p p l i c a t i o n s . TABLE VII.

COW

TOP ROUND - 50% INJECTION PROCESS

Cow Top Round Brine: Water Isolated Soy Protein Salt Sodium Tripolyphosphate Dextrose Flavor Total Ingredient Cost Finished Cooked Weight Cost Per l b . Finished Savings Per l b . Finished % Savings

Control 100.0 l b s .

Inj ected 100.0 l b s .

100.0 l b s .

43.0 3.4 2.5 O.7 O.3 O.1 150.0

$117.00 88.0 l b s .

lbs. lbs. lbs. lbs. lbs. lbs. lbs.

$120.00 132.0 l b s . $O.91 $O.42 35.9%


8.

YOUNG ET AL. TABLE VIII.

Soy Protein Products in Whole Muscle Meats TURKEY ROLL - 35% ABSORPTION/RESTRUCTURE PROCESS


Turkey Breast (Boneless) Brine: Water Isolated Soy Protein Salt Sodium Tripolyphosphate Spice Total Ingredient Cost Finished Cooked Weight Cost Per l b . Finished Savings Per l b . Finished % Savings


Absorbed 100.0 l b s .

100.0 l b s .

30.5 l b s . 2.3 l b s . 1.4 l b s . O.5 l b s . O.3 l b s . 135.0 l b s .

$222.00 90.0 l b s . $2.47

— —

$237.67 121.5 l b s . $1.96 $O.51 20.6%

TABLE IX. BOILED SHRIMP - 25% ABSORPTION PROCESS

70-90 P&D Raw Shrimp Brine : Water Isolated Soy Protein Sodium Tripolyphosphate Salt Total Ingredient Cost Finished Cooked Weight Cost Per l b . Finished Savings Per l b . Finished % Savings TABLE X.


100.0 l b s . $250.00 72.0 l b s . $3.47

— —

Absorbed 100.0 l b s . 23.0 l b s . 1.3 l b s . O.5 l b s . O.2 l b s . 125.0 l b s . $251.83 95.0 l b s . $2.65 $O.82 24.0%

SMOKED CHUM SALMON - 33% INJECTION PROCESS

Chum Salmon Brine: Water Isolated Soy Protein Salt Sodium Tripolyphosphate Sodium N i t r i t e Sodium Erythorbate Total Ingredient Cost Finished Cooked Weight Cost Per l b . Finished Saving Per l b . Finished % Savings


Injected 100.00 l b s .

100.00 l b s .

29.60 l b s . 1.70 l b s . O.90 l b s . O.70 l b s . O.03 l b s . O.07 l b s . 133.00 l b s .

$175.00 72.0 l b s . $2.43

— —

$177.00 107.0 l b s . $1.65 $O.78 32.1%


97

P L A N T PROTEINS

98


New

Product Opportunities

Injection and absorption of brines containing soy protein into whole muscle meats can be used to develop a v a r i e t y of new product con cepts designed to meet s p e c i f i c formula guidelines (Table I I I ) . Through simple brine reformulation finished meats can be made to comply with desired or l e g a l requirements · Possible are whole muscle foods with reduced f a t , reduced c h o l e s t e r o l , reduced sodium, increased protein, reduced simple sugars ( i . e . sweeteners) and/or reduced c a l o r i e s (3, _6, 12, 14). Finished products such as these can be used as d i r e c t consumer goods or as ingredients i n other engineered systems. These, i n t u r n , may i n c l u d e p o r t i o n and nutrient controlled meals or d i e t s , frozen entrees, sandwiches, e t c . Thus, by properly applying the proper soy protein ingredient and brine injection/absorption technologies to control of costs, y i e l d s , and nutrient p r o f i l e s , new product concepts are possible while maintaining the structure, function and i n t e g r i t y of whole muscle tissues. LITERATURE CITED 1. 2. 3. 4. 5.

6. 7. 8. 9.

10. 11. 12.

13. 14. 15. 16. 17. 18. 19.

Brown, W. L. J Am Oil Chemists Soc., 1979, 56 (3), 316-319. I n g l e t t , M. J . ; Inglett, G. E. Food Products Formulary, Avi Publishing Co., Inc., Westport, CT, 1982, Volume 4, 89-101. "Ingredient Update 1985", Archer-Daniels-Midland Company, Chicago, IL, 1985. J u l , M. J Am Oil Chemists Soc., 1979, 56 (3), 313-315. L o n g , L.; Komarik, S. L.; T r e s e l e r , D. K. Food Products Formulary, Avi Publishing Company, Inc., Westport, CT, Volume 1, 130-183. "Meat Products Update", Archer-Daniels-Midland Company, Chicago, IL, 1983. Nowacki, J . A. J Am Oil Chemists Soc., 1979, 156 (3), 328-329. Waggle, D. H.; Decker, C. D.; Kolar, C. W. J AM Oil Chemists Soc., 1981, 58 (3), 341-342. Young, L. S. "Soy Protein Products i n Processed Meat and Dairy Foods", Presented at World Soybean Research Conference, Ames, IA, 1984. Kadane, V. V. J Am Oil Chemists Soc., 1979, 56 (3), 330-333. Desmyter, Ε. Α.; Wagner, T. J . J Am Oil Chemists Soc., 1979, 56 (3), 334-336. Young, L. S. "Use of Soy P r o t e i n Products i n I n j e c t e d and Absorbed Whole Muscle Seafood", Presented at A t l a n t i c Fisheries Technical Conference, Boston, MA, 1985. Federal Register, 105, 21761, 1976. Bonkowski, Α., and Taylor, G., unpublished data. Campbell, M. F. J Am Oil Chemists Soc., 1981, 58 (3), 259-261. K i n s e l l a , J . E. J Am Oil Chemists Soc., 1979, 56 (3), 259-261. Ohren, J . A. J Am Oil Chemists Soc., 1981, 58 (3), 333-335. Wilke, H. L.; Waggle, D. H.; Kolar, C. F. J Am Oil Chemists Soc., 1979, 56 (3), 259-261. S i p o s , E. F.; Endres, J . G.; Tybor, P. T.; Nakajima, Y. J Am Oil Chemists Soc., 1979, 56 (3), 320-327.

RECEIVED February 10, 1986


Plant Proteins - American Chemical Society

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