Losing fat, formulating back: not all meat applications are the same; neither are the water-binders, texturizers and fat-mimetics necessary to reduce their fat content

Prepared Foods, Oct, 2004 by Marcia A. Wade

Although whey protein commonly is not applied to meat extensions, many in the whey industry are advocating its increased use. Whey proteins generally function the same as soy proteins in meat products, but the advantage is that whey protein isolates and concentrates are relatively bland ingredients. "There is absolutely no aftertaste whatsoever," opines Marie Walsh, associate professor in the department of nutrition and food science at Utah State University (Logan, Utah). Whey has been known to absorb fat and bind flavor chemicals, which will help in the distribution of flavor. Where taste is concerned, vegetarians and soy-eaters are accustomed to the taste of soy in veggie-burgers but, continues Walsh, "whey might be a better choice for a general consumer market."

Reduced-fat meats often cost more than full-fat meat products. Finding economical ingredients is the hurdle that meat manufacturers must jump. Some fat-replacers cost more than others and hydrocolloids often are expensive.

"A challenge with textured whey protein is trying to convince manufacturers that whey works just as well as the other ingredients," proclaims Walsh. "A lot of companies hesitate to try textured whey protein because their formulations are all set with soy and they think it will be a big leap." Such parameters inhibit many manufacturers from crossing over from soy. Whey, however, has drawn significant attention of late. Recently, a textured whey protein ingredient was licensed to extend beef and pork.

Know Fat Off the Back

As a result of low-carb diets, meat-eating is back in fashion. However, as the low-carb diet trend wanes and the FDA revitalizes its stance on calorie counting, interest in lean meat may again pick up. Low-carb influences have caused some manufacturers to replace the starch in breading and coating with proteins, fibers and non-digestible gums. "Replacing carbs with fiber is more marketable to people on a high-protein diet," asserts Walsh, who currently works with a manufacturer to substitute hydrolyzed oat fiber for carbohydrates in processed meats.

Adding water and fat-replacing ingredients to extended meat products can be complicated as government regulations for standards of identity concerning water weight and additives vary between applications. For example, in the U.S., water added to "luncheon meat" during manufacture cannot exceed 3% by weight of the total ingredients, but there are no international standards for processed meats.

Nutrient content claims relating to fat reduction are identified in the Code of Federal Regulations for meat products in 9 CFR Part 317 and for poultry products in 9 CFR Part 381. However, according to a USDA spokesperson, the Food Safety and Inspection Service issued a direct final rule in 2003 that somewhat diminished the effect of certain policy memos related to the addition of binders to reduce fat. Meat manufacturers can circumvent discrepancies in regulatory actions by consulting with a formulation expert familiar with USDA policies.