Sensory characteristics of beef and pork processed meats containing nonsolvent extracted texturized soy protein

The objective of this study was to characterize the sensory properties of four common meat products (ground beef, fresh pork sausage, smoked sausage, and frankfurters) all manufactured with nonsolvent extracted textured soy protein (NSTSP) used as a lean meat replacement. High levels (45%) NSTSP added to ground beef and fresh pork sausage resulted in products which were more mushy with much more off-flavor than control samples, whereas juiciness was unaffected. Addition of 30% or 45% NSTSP increased (P < 0.05) the juiciness of smoked sausage, while NSTSP at any level decreased the juiciness of frankfurters. Fifteen percent NSTSP affected (P > 0.05) neither texture and mouth feel nor off-flavor of smoked sausage. Up to 30% NSTSP had no effect on either texture or mouth feel nor on off-flavor of frankfurters. Addition of NSTSP increased off-flavor of all products except frankfurters. Practical levels of lean replacement appear to be less than 30% for these meat products.