Determination of the Quantity of Soybean Protein Products in Beef-Soy Blends

Abstract

The amount of moisture, protein, fat, carbohydrate and ash in ground beef, various soybean protein products and beef-soy blends was determined. The data of the chemical analysis were examined by a linear programming method. Mixing ratios of each beef-soy blends calculated by computer were compared with actual ones, and analysed statistically.
The difference between Soyafluff 200W (S 200W) and Textured soy protein (TSP) could not be detected by this computer program, because of the similarity in their amounts of chemical compositions. Mixing ratio of S 200W in beef-soy blends, therefore, was combined with that of TSP. Neither heat treatment of beef-soy blends nor different drying method of ground beef have caused any significant interference for the detection or the quantification of soybean protein mixed with beef. Using the 99% confidence limits, it was possible to evaluate the mixing ratio of each components in beef-soy blends to about ±3%. From these experiments, the mixing ratio computed was estimated with higher accuracy when all kinds of meats and vegetable proteins in meat products were known. Even though each components in meat products were unknown, this method could be applied to the estimation of non-meat proteins in meat mixture by the aid of standard table of food composition.