ArticleFoods (Basel, Switzerland)2025
Impact of Five Soy Proteins on Lean Chicken Breast Systems with Varying Moisture Contents: Cooking Loss, Texture, Microstructure, and T
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
With increasing global meat consumption, meat-plant hybrid products have gained interest as a sustainable alternative. Soy proteins have been used in small quantities (2-3%) as meat extenders, yet limited data exist on their use at higher levels. Here, five commercial soy proteins (four isolates: SPI-A to -D; one concentrate: SPC) were used for meat replacement in lean meat batters with 0/40/80% added water. Cooking loss, texture, light micrographs, and T
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