Affiliation
a Gorbatov's All-Russian Meat Research Institute (VNIIMP)
Copyright ©Pchelkina et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (
http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.
Abstract
Derivatives of soybeans with different technological preparation of these plant raw materials (isolated soy protein, concentrates, textured soy protein products) are often used in Russia and abroad while producing meat products. The use of soy protein in the composition of meat products is not always reflected by manufacturers on the label or in the accompanying documentation. Thus, an important task is to determine the actual composition of the finished product and to identify all components. The paper presents the research data on histological features of soy protein products used in the meat industry. It has been found that each type of soy protein component has its own distinctive histological characteristics that reliably identify it as a part of meat raw materials and finished products. The result of the research is the developed GOST 31474-2012 “Meat and meat products. Histological method of plant protein additive identification”, which enables to identify soy protein products in accordance with their microstructural features in all types of meat raw materials, semi-finished and finished products.
Keywords
Meat,
meat products,
soy proteins,
identification methods,
histological analysis
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