# Enhancing the Integration of Protein-Rich Oat Waste Material into Meat Formulations
###### Abstract  
The objective of this study was to modify a protein-rich by-product, generated during \(\beta\)-glucan production, to render it appropriate for incorporation into meat products. Additionally, the study sought to assess the quality of a prototype meat product containing out additives, depending on its concentration. Through hydrolyzation, its solubility was enhanced, making it suitable for broader applications in food products. With an average protein content of 52% and fat content of 6%, the pure hydrolysate exhibited a notable ferric ion reduction, as well as metal chelating properties. In meat formulations, the hydrolysate was integrated at concentrations of 1%, 2%, and 3%, relative to the meat mass. Following cooking and subsequent storage for 21 days, assessments were conducted every 7 days to evaluate colour retention, texture, and oxidation status. At concentrations of 2% to 3% (equivalent to 2-3 g/100 g), the hydrolysate significantly enhanced colour stability, while concurrently fostering oxidation. Notably, cohesiveness and resilience were augmented, with no discernible impact on hardness. The application of oat protein hydrolysate, particularly at 2-3 g/100 g, serves as a viable strategy for enhancing colour stability in meat formulations. However, its pro-oxidative effects necessitate supplementation with antioxidants to mitigate potential deterioration in the final product. nirtite alternative; oat protein hydrolysate; colour; quality +
Footnote †: journal: Applied  
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amount of protein in the extract varied from 5.1 to 12.1% of dry matter, which means that the rest of the proteins remained undissolved. Based on our current knowledge, the residue remaining after \(\beta\)-glucan syrup production is typically utilized as a bulk material in animal feed manufacturing. To enhance the economic sustainability of this production method, it could also find application in the food industry as a basic filler/extender or an additive, potentially offering additional quality-improving functions. Oat protein is already acknowledged as a premium grain protein with high nutritional value, suitable for the production of meat substitutes. Furthermore, it has the capacity to form stable gels when subjected to heat [7; 8]. Oat protein exhibits low solubility within the pH range typically encountered in meat products (4.0-6.0), irrespective of ionic strength, as indicated by NaCl concentration [9]. Various successful approaches have been suggested for chemically, physically, and enzymatically modifying oat proteins to enhance their functional properties [10]. Each type of modification can impart slightly varying properties to the resulting product [7; 11]. Protein hydrolysates and bioactive peptides derived from food proteins, owing to their active properties, can serve as natural food additives with diverse functionalities. Moreover, generating protein hydrolysates from waste materials in the food industry could offer a means of waste management [12; 13; 14]. The presence of fat in meat products poses an issue regarding lipid oxidation. In the absence of antioxidants, this process can result in flavour degradation and a rise in the levels of harmful oxidation by-products [15]. The utilization of plant-derived additives is becoming increasingly prevalent in the meat industry [16]. Consumers now seek products that offer pleasing sensory qualities, extended shelf life, and minimal additive content. Meeting these demands poses a challenge for producers, prompting exploration into a variety of natural substances that could serve as effective, cost-efficient, and readily available additives [17]. Additionally, there is a growing need to integrate protein extenders into meat products to reduce meat consumption, leading to the emergence of hybrid products [18].