Meat extender

A meat extender is a non-meat substance with substantial protein content, used to partially replace meat in a meat product.[1] Extenders are distinguished from fillers by their high protein content, compared to the high carbohydrate content of fillers.

Extenders were originally used to reduce costs, but they were later used to make meat products more healthy by adding plant protein, dietary fiber, or to improve the texture.[2] Meat extenders were used in the United States in the 1940s, with rolled oats used as an extender in sausage meat, and dishes such as stuffed cabbage were considered to be a suitable way of extending meat.[3]

By the 1970s, soy protein was commonly used as a meat extender.[4] Textured vegetable protein, which was invented in the 1960s,[5] has become a common extender in the 1990s.[6]

See also

References

  1. ^ Heinz, G. & Hautzinger, P. "Meat Processing Technology", "Food and Agriculture Organization", 2007, accessed April 27, 2011.
  2. ^ "Meat Products with High Levels of Extenders and Fillers", FAO. Retrieved July 2, 2013
  3. ^ "Rolled Oats Good Sausage Meat Extender", Chicago Daily Tribune, July 20, 1944, p. 15
  4. ^ Weaver, Peter (1974) "Extender Saves on Meat", The Evening Independent, May 28, 1974, p. 11A
  5. ^ Decker, Fred. "Textured Vegetable Protein (TVP) vs. Textured Soy Protein (TSP)". NationalGeographic.com. p. 1. Archived from the original on May 27, 2013. Retrieved May 20, 2013.
  6. ^ Clark JD, Valentas KJ, Levine L (1991). Food processing operations and scale-up. New York: CRC Press. pp. 134–7. ISBN 0-8247-8279-8.


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