ABSTRACT
Similarly, large meat packers such as Swift and Co. have developed processes in which soybeans are flaked, tempered, formulated, and processed in extruders in which the products are subjected to high pressure and temperature for a short time and emerge from the extruder as chewy, protein-rich, meatlike nuggets that supply the flavor, texture, and nutritive value of meats in a number of Western dishes (Smith, 1978).
