Soybean Products as a Phosphorus Source in Meat Products

AbstractPhosphorous levels were measured in 10 soybean products intended for application in the meat industry. The results showed that theoretical meat products containing 12% of protein from meat contain 2.915g/kg of phosphorus, while products containing 10% of protein from meat and 2% of protein from soybean products (except lecithinated flour) contain 3.004g/kg of phosphorus. For lecithinated soy flour, the difference was slightly larger. If soybean products are added into meat products at the recommended level of 2-4%, they would not significantly increase the final phosphorus levels, in comparison to meat products which do not contain added soybean products