Physicochemical and Sensory Characteristics of Hydrolyzed Vegetable Protein Manufactured by Various Enzyme Reaction Order of Defatted Soybean Meal

2016 ◽  
Vol 45 (9) ◽  
pp. 1279-1284
Author(s):  
Myung-Gon Shin ◽  
Gyu-Hee Lee
Keyword(s):  
Soybean Meal ◽  
Vegetable Protein ◽  
Reaction Order ◽  
Enzyme Reaction ◽  
Sensory Characteristics ◽  
Defatted Soybean Meal

Isoflavone during protease hydrolysis of defatted soybean meal

2010 ◽  
Vol 118 (2) ◽  
pp. 328-332 ◽  
Author(s):  
Jianping Wu ◽  
Alister D. Muir
Keyword(s):  
Soybean Meal ◽  
Defatted Soybean Meal ◽  
Hydrolysis Of

scholarly journals Evaluation of the Use of Twin-Screw Extruded Defatted Soybean Meal for Commercial Soy Sauce Production.

1997 ◽  
Vol 44 (4) ◽  
pp. 265-270 ◽  
Author(s):  
Akio OHISHI ◽  
Kimiko UTSUNO ◽  
Kazunori WATANABE ◽  
Masumi URUSHIBATA ◽  
Kazuya IKUTA ◽  
...  
Keyword(s):  
Soybean Meal ◽  
Soy Sauce ◽  
Defatted Soybean Meal ◽  
Twin Screw

scholarly journals Carcass and meat quality in growing-finishing pigs fed diets with plant-based protein sources alternative to genetically modified soybean meal

2021 ◽  
Vol 30 (4) ◽  
Author(s):  
Katarzyna Śmiecińska ◽  
Wiesław Sobotka ◽  
Elwira Fiedorowicz-Szatkowska
Keyword(s):  
Meat Quality ◽  
Soybean Meal ◽  
Vegetable Protein ◽  
Genetically Modified ◽  
Rapeseed Meal ◽  
High Water ◽  
Eating Quality ◽  
Finishing Pigs ◽  
Genetically Modified Soybean ◽  
Protein Sources

The objective of this study was to evaluate carcass and meat quality in growing-finishing pigs fed diets with different vegetable protein sources. It was found that partial (50% in grower diets) and complete (100% in finisher diets) replacement of protein from genetically modified soybean meal (GM-SBM) with protein from 00-rapeseed meal (00-RSM), alone or in combination with protein from faba bean seeds (FB) cv. ‘Albus’, yellow lupine seeds (YL) cv. ‘Taper’ or corn DDGS, had no significant effect on carcass quality characteristics or the chemical composition of meat. In all groups, meat samples were characterized by color typical of pork, high water-holding capacity and low pH values. A sensory analysis of the eating quality attributes of meat revealed that they were highly satisfactory; only aroma intensity was affected by the experimental factor. The study demonstrated that growing-finishing pigs can be fed complete diets containing the analyzed vegetable protein sources alternative to GM-SBM without compromising carcass or meat quality.

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