ABSTRACT
There are usually guidelines for adding plant and other nonmeat protein to meat products. Food technologists use such ingredients legitimately to enhance functional properties such as water holding, fat binding, and gelation. Nevertheless, levels of nonanimal proteins in meat should be monitored. Much research has appeared in connection with soybean protein, this being the most important nonmeat protein ingredient. This chapter describes immunological methods for detecting bulk quantities (>0.5% w/w) of soybean protein in meat and meat products. The topic is dominated by methods of sample pretreatment designed to ensure accurate results no matter the sample processing history.
