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Explain the Uses of ISP in meat products
Meat products
The main application of ISP in connection with meat and related products is based on the use of texturized ISP, in one form or another, to change meat.
In emulsion type sausages, such as frankfurters and bologna, ISP and proteinates are used for their moisture and fat binding properties and as emulsion stabilizers. The use of ISP in these products permits decreasing the proportion of expensive meat in the formulation, without decreasing the protein content or sacrificing eating quality. Methods for incorporating soy protein products into whole muscle meat have been developed recently.
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