Soy protein ingredient offers better whole muscle meat yields
The new ingredient is a hydrolyzed vegetable flavor (HVF) called HVF 56, and adds to the company’s range of products intended to increase cooking yield, reduce formula costs, and improve juiciness. Solae said that the new, highly soluble ingredient provides improved yields and juicier meats due to better penetration and inclusion levels, while also maintaining flavor, texture and original appearance.
Vice president of meat solutions at Solae Darren Haar said: “This product allows meat manufacturers to further enhance whole muscle meats beyond traditional binder usage levels. In turn, this helps profitability through increasing cooking yields and reducing formula costs while improving finished eating quality.”
The company said it has recently carried out tests with pork loins, in which HVF 56 was injected into the meat at a one percent concentration level. It said that the loins injected with the hydrolyzed soy protein ingredient had a six percent yield advantage over controls injected with a mixture of water, phosphate and salt.
Haar said: “Because it is classified as a flavor, HVF 56 can be used in addition to other functional ingredients such as isolated soy proteins or functional soy protein concentrates. Our HVF products can help replace some meat and function as a binder.”
The company said that HVF products can also help increase heat and re-heat tolerance and that HVF 56 is characterized by a neutral and clean flavor.
The ingredient is the latest introduction to a wide range of ingredients available to food companies for improving cook yields, lowering costs and boosting moisture content in meat products, including starches, gums and fibers.
