Meat extenders are non-meat substances with substantial
protein
Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residues. Proteins perform a vast array of functions within organisms, including catalysing metabolic reactions, DNA replication, respo ...
content. Extenders are distinguished from
fillers
In processed animal foods, a filler is an ingredient added to provide dietary fiber, bulk or some other non-nutritive purpose.
Products like corncobs, feathers, soy, cottonseed hulls, peanut hulls, citrus pulp, screening, weeds, straw, and cere ...
by their high protein content, compared to the high
carbohydrate
In organic chemistry, a carbohydrate () is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water) and thus with the empirical formula (where ''m'' may or ma ...
content of fillers.
Extenders were originally used to reduce costs but they were later used to make meat products more healthy by adding
dietary fiber
Dietary fiber (in British English fibre) or roughage is the portion of plant-derived food that cannot be completely broken down by human digestive enzymes. Dietary fibers are diverse in chemical composition, and can be grouped generally by the ...
, or to improve the texture. Meat extenders were used in the United States in the 1940s, with
rolled oats
Rolled oats are a type of lightly processed whole-grain food. Traditionally, they are made from oat groats that have been dehusked and steamed, before being ''rolled'' into flat flakes under heavy rollers and then stabilized by being lightly ...
used as an extender in
sausage
A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders.
...
meat, and dishes such as stuffed cabbage were considered to be suitable ways of extending meat.
By the 1970s
soy protein
Soy protein is a protein that is isolated from soybean. It is made from soybean meal that has been dehulled and defatted. Dehulled and defatted soybeans are processed into three kinds of high protein commercial products: soy flour, concentrates, ...
was commonly used as a meat extender.
[Weaver, Peter (1974)]
Extender Saves on Meat
, ''The Evening Independent
The ''Evening Independent'' was St. Petersburg, Florida's first daily newspaper. The sister evening newspaper of the ''St. Petersburg Times'', it was launched as a weekly newspaper in March 1906 under the ownership of Willis B. Powell. In Novem ...
'', May 28, 1974, p. 11A
See also
*
List of meat substitutes
This is a list of meat substitutes. A meat substitute, also called a meat analogue, approximates certain aesthetic qualities (primarily texture, flavor and appearance) or chemical characteristics of a specific meat. Substitutes are often based ...
*
Fillers
In processed animal foods, a filler is an ingredient added to provide dietary fiber, bulk or some other non-nutritive purpose.
Products like corncobs, feathers, soy, cottonseed hulls, peanut hulls, citrus pulp, screening, weeds, straw, and cere ...
References
Food ingredients
Meat substitutes
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