Protein Texturization

The last forty-five years has seen a significant increase in world animal protein production. Since 1967 global production of poultry meat has increased by around 700%, eggs by 350%, pig meat by 290%, sheep and goat meat by 200%, beef and buffalo meat by 180% and milk by 180%. Livestock are increasingly important to the food security of millions of people. (Leyonhjelm 3)

The second objective of this research is to apply and validate a new process techniques for the production of food-protein/fiber based nutraceuticals such as microwave treatments as a processing or pre-processing technique to alter the molecular structure of proteins and fibers thereby enhancing their digestibility and yielding proteins, fibers or hydrolysates, with novel functionality, nutraceutical benefits and reduced allergenicity. This objective is aiming to determine the range of conditions under which to obtain the optimum product properties with improved activities as functional ingredients in food industry inheriting nurtaceutical properties. In this regard, my previous investigations revealed that microwave is a promising technique that could lead to novel functional ingredients[4, 5].

Often times on many products the nutritional values do not add up. The consumers receive the product believing that the nutritional value is correct when in fact it is the opposite. Because consumers are, on various occasions, being deceived by the manufacturers, this experiment was done to test to see if the protein in commercially available products is correct. A spectrophotometer was used to measure the concentration of the molecule that was being investigated. A colorimetric indicator was added to the standards, and a graph was formed. The graph was used to determine the mathematical relationship between concentration and absorbance. In this experiment three product’s protein content (whole milk, muscle milk, and protein shake) were tested. The milk and muscle milk content for protein was approximately right, but the protein content for the protein shake was wrong. The whole milk had a final concentration of 41 mg/ml, protein had a final concentration of 34 mg/ml, and muscle milk had a final concentration of 70 mg/ml.

Thesis statement: There should be meat free alternatives and more awareness of the benefits of choosing a vegetarian lifestyle as eating less meat is better for an individual’s health and the environmental.

Have you asked yourself yet, who regulates meat products? The USDA does. This government agency ensures that the nation’s commercial supply of meat, poultry, and egg products are safe, wholesome and properly labeled and packaged to consumer and buyers. The Department of Health and Human Services and The Environmental Protection agency are two reputable government agencies that coordinate with the USDA to ensure food and medical safety is regulated lawfully. Every four years, there is an important “food code” that is revised by U.S. Food and Drug Administration that affects all levels of government agencies. The food code is used as a model to develop and update food safety rules that require consistency with national food regulatory policies. Businesses and industries controlled and regulated by the food code are retail, food service, and medical institutions such as

The world is slowly dying. The idea that the world would end is inevitable, and thus posing the question of what must be done in order to prevent the end of the world. The elucidation of this problem is synthetic meat. Synthetic meat is a serious topic up for discussion. This discussion is divided because of the moral aspect involved.

Since this technology is fairly new and is undergoing development, it has not reached the hands of consumers as yet. Dr. Post plans on having a public display of taste testing the hamburger. He has already tried the meat in his lab and claimed that without any fat, the tissue “tastes reasonably good”. There are questions regarding safety and costs, however, whether this meat could affect our organs and make them weaker or indirectly harm in a way like alter DNA as red meat does, and whether this technology can improve enough to make the costs go down to produce in-vitro meat. One last concern is whether more than one square centimeter of muscle meat can

Meat, everyone loves meat. Well, except for vegetarians. I for one am a meat lover; if you asked me to choose between a healthy salad and an oily heart attack burger, I would go for the burger. I eat fast food once in a while, and I do like the burgers. At times, I would wonder where the meat comes from since it tastes different from burgers that come from actual restaurants. Many people other than me eat fast food daily and have become a habit for them. In addition, due to the rise in costumers, fast food industries opened many more restaurants, which led to a higher demand of meat. Due to this high demand for meat, meat industries are starting to use various ways to produce meat quickly. However, speeding up the processes can cause meat

In this paper I will be focusing my attention on foods modified to produce a certain insecticidal protein known as Bt. I

How many of times have you searched for a good seasoning to greet your taste buds? Here we have Bragg Liquid Aminos, which is an all-purpose seasoning spray. This all-purpose seasoning spray has been prepared from healthy and certified Non-GMO soybeans. The preparations for this product have been extracted from the original formula by Paul C. Bragg, who is the originator of health stores and a health pioneer as well. This is a product which can be quite good and refreshing on dressings, soups and salads. It can be perfectly used to taste up tofu, rice, beans, tempeh, casseroles, poultry and meat, fish, popcorn, gravies and sauces, and of course potatoes.

Moreover, there are various problems with meat production process. To run a meat farm, it cost a lot of plant protein, freshwater, energy, and carbon dioxide from animal’s excretion, which is the main problem of air pollution. According to the article “Meat Analogues” (2017), to produce 1 kg of grain fed beef takes 5 to 40 times more water than 1 kg of cereal grains. In addition,

One of the problems you can have in understanding protein is that there is so much information out there on protein, most of it contradictory, most of it wrong. It's time that you had the truth about protein; just the facts and nothing but

Is Soylent bringing an end to our everyday food? Even though this answer is not clear, there are many positive and negative speculations about new discoveries in nutrition such as Soylent. Many people have found ways to improve the quality of our diet and have completely innovated the world of food. This new revolution of food seeks to enhance our quality of life and to make food as beneficial as possible. However, this dream can also be perceived as a nightmare, for this revolution may completely take over our diet and change the way we use food. This change causes much discomfort among people who have grown accustomed to the food they see everyday, and they do not want to fix something that has not been broken. Products such as Soylent represent a future of food fueled by hopes and dreams, but if we are not careful, this dream can quickly turn into a nightmare.

In the mid-1990s, researchers examined a strain of GM soybean that was engineered to contain protein from Brazil nuts. According to their report in the New England Journal of Medicine, the soybeans triggered allergic reactions in people with Brazil nut allergy. Those soybeans never entered the market and aren’t sold to consumers.

Combination of aspergillopeptidase A and Aspergillus acid carboxypeptidase was efficient in deodorizing and debittering soybean protein hydrolysates(Article 2009). Alcalase treated wheat gluten hydrolysates had less bitterness level and overall acceptability of the product increased(Koo et al. 2014).