DIETARY-FIBERS MOVE INTO MEAT PROCESSING

Since the opening of the European Market and the adaption of national legislation to European legislation, there has been a great deal of in terest in new raw materials available in the meat processing industry. Many of them are of plant origin and are used as bulking agents, but they have positive influences on stability of emulsions and on water r etention too. The replacement of proteins from animals (e. g. caseinat e) or from plants (e. g. soy) as well as hydrocolloids and natural or modified starch are examples for this. Besides the well known vegetabl e raw materials, the market is opening up for dietary fibres as well. In the new french meat regulation, dietary fibres are introduced as po ssible ingredients in many different meat applications. Studies on the use of VITACEL wheat fibres show their functionality concerning water retention and texture improvement in scalded sausages and in meat bur gers. A comparison with caseinate, soy protein and modified corn starc h shows the effects due to the insolubility of the fibres.