Abstract
AbstractFabricated products made with spun protein analogues, even at 50% levels, are very similar to their all meat counterparts and have high acceptability. The flavor and texture problems associated with many other meat extenders which restrict their use to 10–30% can be overcome by use of spun protein analogues. These spun protein analogues are very adaptable to applications with sectioned and formed products and in some cases actually improve product quality.
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