Applications of Soy proteins in Meat Extension, Meat Replacement and Structuring Technologies

After water, proteins are the most plentiful substance in our body. Usually meat, eggs and dairy is used to fulfil our protein dietary needs.

Today, a seminar cum workshop was held at Department of Food Science and Technology to introduce a rich, sustainable and economical source of protein i.e. Soy Protein and it's applications. Prof. Dr. Abid Hasnain, Chairman, Department of Food Science and Technology, University of Karachi opened the session. He welcomed students, faculty and the speakers Mr. R.S.N Janjua, Country Rep. American Soybean Association (ASA)/ World Initiative for Human Health (WiSHH)/ Pakistan and Mr.Marcus Hamilton, Consultant Soy proteins, ASA/WiSH.

Mr. Janjua introduced American Soybean Association (ASA) and World Initiative for Human Health (WiSHH) briefly. He told that soy has 38% protein which is more than cereals and seeds crops. Due to its nutritional, functional and industrial benefits soy is cultivation more than 50% among all seeds crops. Soy is being utilized in animal feed (poultry, dairy and aquaculture), food and oil production. Soy is nitrogen fixation crop. Production cost of Soy is much lesser than other protein sources. In food industry soy is being used for production of Soy isolate having approx. 90% protein, Concentrate (55% protein), TVP (textural vegetable protein), tofu (12% protein), Soy milk (4% protein) and oil.

Mr. Marcus Hamliton discussing miracle crop

Mr. Marcus Hamilton highlighted the nutritional, functional and economical facts of Soy protein. Soy protein has PDCAAS (Protein digestibility corrected amino acid score) value 1 just like milk and eggs and it's greater than beaf i.e. 0.92. Mr. Marcus gave comprehensive review of functional properties of Soy proteins important in meat applications. This miracle crop has blend taste that enables it to be incorporated in wide variety of processed meat products and also in chocolate nutritional drinks. Dry powders, dry textured particulates, dry textured fibrous pieces, hydrolyse powders (HVF) and vitamins and minerals fortified powders are available physical forms of Soy protein. These range of soy proteins products can be used with different technologies for economical and sustainable and nutritious proteins rich products production. Mr. Marcus practically demonstrated the extension of meat with Mr. Rehan Saleem, Product Development Manager, United King. At the end of workshop audience tasted the meat and shared their views about it. 

The session ended with group photo and left some seeds of innovation in young minds.

Dr. Abdul Haq, Mr. R.S.N Janjua, Mr. Marcus Hamliton, Prof. Dr. Abid Hasnain, Prof. Dr. Tanveer Abbas with participants (From left to right)

Halal Challenges in a Muslim Society

Muslims living in Non-Muslim regions have more understanding of Halal than Muslims in Islamic countries. In Muslim society people expect everything is Halal in their markets. People need to understand the concept of Halal is not limited to blood, pork and animal slaughtering methods. Now, the food preference trends have been changed. Read-to-eat, partially cooked and caned products are replacing fresh commodities. These products contain different additives like colour, flavor, gelling agents etc. In international market these ingredients are available from both Halal and Non-Halal (Haram) sources. We have food items in our local markets from all parts of the globe. These products may contain Non-Halal ingredients. 

In 2009, a book called Pig 05049 was published by Christien Meindertsma that proved pieces of one pig ended up in 185 separate products from toothpaste, Chewing gum to dough improver and desserts. The pig is considered Haram, or not to be consumed by Muslims. Apart from this, many additives are derived from insects and animal hides. Gelatin is the most common example of suspected additives. If it is derived from Halal animal which is slaughtered ritually then it is acceptable. 

This situation is alarming for Muslim consumers especially in Islamic states. They must adapt smart shopping, research and traceability skills. Every individual must read food labels before putting food items in the grocery cart. If Halal logo is present at the package then the product is safe for consumption. When the logo is absent one should read the ingredient list. But, absences of prohibited ingredients in the ingredients list do not assure Halal status of food. There might be traces of prohibited ingredients. Consumers should ask the product manufactures and suppliers to assure the Halal status of food.

Always remember, "We are what we eat".