Generally added to lower quality products for economical reasons. They improve binding quality, cooking yield and slicing characteristics. Soy protein Soy flour which is finely ground product contains about 50 percent protein is used in meat loaves to bind water. Soy grits can be used in meat products intended as pizza toppings and meat patties. Textured soy protein used in meat patties and meat loaves.
Soy protein concentrate available as corse granules or grits is used in emulsion type sausags.
Soy protein isolate is used as binder as well as an emulsifier. The levels of soy products in meats should be regulated so that they impart the beany flavor to the meat products. 10.Spices, seasonings, flavorings They can be used as ground spice mixes, as extracts or in combination. The levels depend upon the recipes and formulations of different products. The levels should not exceed the USDA recommendations.