Application of soy protein isolate in lamb processing

 Lamb is very nutritious, rich in vitamins and minerals such as calcium, phosphorus, iron, and low in fat and cholesterol. It is a healthy animal food. Because soy protein isolate can partially replace animal protein, it is currently the most widely used in meat processing. The addition of soy protein isolate in meat products can not only increase the protein content, but also improve the protein ratio, making the meat nutrition more comprehensive and reasonable. Utilizing the gelatinity and cohesiveness of soy protein isolate can improve the structure of meat, enhance its toughness, and have a better taste. It can also make use of its emulsification and water absorption, and prevent the precipitation of fat and water by combining with fat and water, and reduce the loss during the cooking process of meat products. 


1. The effect of soy protein isolate on the fresh-keeping effect in sheep 

Meat coating film preservation is a new technology that has emerged in recent years. The meat is smeared or soaked with a preservative to form a protective film on the surface of the meat, reducing the chance of meat contacting the outside air and preventing microbial damage. Invasion, in order to change the atmosphere environment of the meat surface, and also reduce the reduction of moisture, to achieve the effect of meat preservation. 

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