STUDIES ON THE INCORPORATION OF BOVINE PLASMA IN EMULSION-TYPE OF MEAT PRODUCT

Bovine plasma was used to replace part of the lean as a source of prot ein in the formulation of a meat emulsion-type product. Formulation in cluded one of all lean (control) and three test formulae, one with all lean and plasma added for water and two where lean was reduced to a h alf and plasma was or was not added to substitute half of lean and wat er. Results have shown that the addition of plasma improved emulsion s tability, yield and protein content. Phenylalanine and valine contents increased with the addition of plasma There were no differences in ov erall or colour acceptabilities due to addition of plasma.