New soy protein adds to cooking yield in meat
December 7, 2010
by Jeff Gelski
ST. LOUIS — Solae has introduced a new hydrolyzed soy protein product that improves cooking yield for meat manufacturers. The HVF (hydrolyzed vegetable flavoring) 56 offers increased penetration rates and inclusion levels while maintaining good flavor and texture, according to Solae. It is recommended for whole muscle meat applications such as ham, roast beef, corned beef, turkey breast and bone-in poultry.
“This product allows meat manufacturers to further enhance whole muscle meats beyond traditional binder usage levels,” said Darren Haar, vice-president of meat solutions – Solae. “In turn, this helps profitability through increasing cooking yields and reducing formula costs while improving finished eating quality.”
HVF 56 has a neutral and clean flavor and is soluble. In tests conducted by St. Louis-based Solae, the injection rate of 1% HVF 56 into pork loins generated a 6% yield advantage over controls that contained injected water, phosphate and salt.
“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,” Mr. Haar said. “Our HVF products can help replace some meat and function as a binder.”