Meat extenders are non-meat substances with substantial
protein
Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residue (biochemistry), residues. Proteins perform a vast array of functions within organisms, including Enzyme catalysis, catalysing metab ...
content. They are used to partially replace meat in a meat product. Extenders are distinguished from
fillers
In animal feed, a filler is an ingredient added to provide dietary fiber, bulk or some other non-nutritive purpose. Products like corn fiber (corncobs), fruit fibers (pulp), rice bran, and whole grains are possible fillers.
Purpose
As source ...
by their high protein content, compared to the high
carbohydrate
A carbohydrate () is a biomolecule composed of carbon (C), hydrogen (H), and oxygen (O) atoms. The typical hydrogen-to-oxygen atomic ratio is 2:1, analogous to that of water, and is represented by the empirical formula (where ''m'' and ''n'' ...
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
Dietary fiber (fibre in English in the Commonwealth of Nations, Commonwealth English) or roughage is the portion of plant-derived food that cannot be completely broken down by human digestive enzymes. Dietary fibers are diverse in chemical co ...
, or to improve the texture. Meat extenders were used in the United States in the 1940s, with
rolled oats
Rolled oats are a type of lightly processed whole-grain food. They are made from oat groats that have been dehusked and steamed, before being rolled into flat flakes under heavy rollers and then stabilized by being lightly toasted.
Thi ...
used as an extender in
sausage
A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs, may be included as fillers or extenders.
...
meat, and dishes such as stuffed cabbage were considered to be a suitable way of extending meat.
By the 1970s,
soy protein
Soy protein is a protein that is isolated from soybean. It is made from soybean meal that has been dehulled and defatted. Dehulled and defatted soybeans are processed into three kinds of high protein commercial products: soy flour, concen ...
was commonly used as a meat extender.
Textured vegetable protein
Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP), soy meat, or soya chunks, is a defatted soy flour product, a by-product of extracting soybean oil. It is often used as a meat analogue or Meat extenders, ...
, which was invented in the 1960s,
has become a common extender in the 1990s.
See also
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List of meat substitutes
This is a list of meat substitutes. A meat substitute, also called a meat analogue, approximates certain aesthetic qualities (primarily texture, flavor and appearance) or chemical characteristics of a specific meat. Substitutes are often based o ...
*
Fillers
In animal feed, a filler is an ingredient added to provide dietary fiber, bulk or some other non-nutritive purpose. Products like corn fiber (corncobs), fruit fibers (pulp), rice bran, and whole grains are possible fillers.
Purpose
As source ...
*
Meat analogue
A meat alternative or meat substitute (also called plant-based meat, mock meat, or alternative protein), is a food product made from vegetarian or vegan ingredients, eaten as a replacement for meat. Meat alternatives typically approximate qual ...
References
Food ingredients
Meat substitutes
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