Added Soy Proteins in Processed Meats in Malaysia
Two methods were used to determine the amount of soya protein added in some local processed meat products. The use of soya protein in processed meat formulation is increasing because of the high cost of meat. At present there are no strict measures to ensure the proper use of food extenders in mea...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English English |
| Published: |
1984
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| Online Access: | http://psasir.upm.edu.my/id/eprint/2234/ http://psasir.upm.edu.my/id/eprint/2234/1/Added_Soy_Proteins_in_Processed_Meats_in_Malaysia.pdf |
| _version_ | 1848839189792030720 |
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| author | Babji, Abdul Salam Abdul Wahab, Adnan Abdullah, Aminah |
| author_facet | Babji, Abdul Salam Abdul Wahab, Adnan Abdullah, Aminah |
| author_sort | Babji, Abdul Salam |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Two methods were used to determine the amount of soya protein added in some local processed
meat products. The use of soya protein in processed meat formulation is increasing because of the high
cost of meat. At present there are no strict measures to ensure the proper use of food extenders in meat
and other products. Results from this study indicate that most meat products such as burgers and frankfurters
produced locally contain between 5 - 25% added soya protein. The enzymatic method of determining
soya protein was found to be more sensitive than the centrifugation method. However, for routine
quality control work, the AOAC (1980) centrifugation method would be more practical and economical. |
| first_indexed | 2025-11-15T07:07:30Z |
| format | Article |
| id | upm-2234 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T07:07:30Z |
| publishDate | 1984 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-22342013-05-27T06:59:44Z http://psasir.upm.edu.my/id/eprint/2234/ Added Soy Proteins in Processed Meats in Malaysia Babji, Abdul Salam Abdul Wahab, Adnan Abdullah, Aminah Two methods were used to determine the amount of soya protein added in some local processed meat products. The use of soya protein in processed meat formulation is increasing because of the high cost of meat. At present there are no strict measures to ensure the proper use of food extenders in meat and other products. Results from this study indicate that most meat products such as burgers and frankfurters produced locally contain between 5 - 25% added soya protein. The enzymatic method of determining soya protein was found to be more sensitive than the centrifugation method. However, for routine quality control work, the AOAC (1980) centrifugation method would be more practical and economical. 1984 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/2234/1/Added_Soy_Proteins_in_Processed_Meats_in_Malaysia.pdf Babji, Abdul Salam and Abdul Wahab, Adnan and Abdullah, Aminah (1984) Added Soy Proteins in Processed Meats in Malaysia. Pertanika, 7 (3). pp. 1-4. English |
| spellingShingle | Babji, Abdul Salam Abdul Wahab, Adnan Abdullah, Aminah Added Soy Proteins in Processed Meats in Malaysia |
| title | Added Soy Proteins in Processed Meats in Malaysia |
| title_full | Added Soy Proteins in Processed Meats in Malaysia |
| title_fullStr | Added Soy Proteins in Processed Meats in Malaysia |
| title_full_unstemmed | Added Soy Proteins in Processed Meats in Malaysia |
| title_short | Added Soy Proteins in Processed Meats in Malaysia |
| title_sort | added soy proteins in processed meats in malaysia |
| url | http://psasir.upm.edu.my/id/eprint/2234/ http://psasir.upm.edu.my/id/eprint/2234/1/Added_Soy_Proteins_in_Processed_Meats_in_Malaysia.pdf |