Why add soy protein to beef
Soy protein is a complete protein in that it meets all the essential amino acid requirements to support normal growth and development of infants and children. Soy protein is also low in fat and free of saturated fat and cholesterol. It is an ideal protein source to boost the nutrient density of foods.
Soy concentrates and isolates are used in sausages, burgers and other meat products. Soy proteins when mixed with ground meat will form a gel upon heating, entrapping liquid and moisture. They increase firmness and juiciness of the product and reduce cooking loss during frying.
The edible value of beef
1. Beef is rich in sarcosine
The content of sarcosine in beef is higher than that of any other food. It is particularly effective for building muscle and strengthening strength. In the first few seconds of training, sarcosine is the source of muscle fuel, effectively supplementing adenosine triphosphate, so that training can last longer.
2. Beef contains vitamin B6
The greater the protein requirement, the more vitamin B6 added to the diet. Beef contains enough vitamin B6, which can help you strengthen your immunity, promote protein metabolism and synthesis, and help your body recover after intense training.
3. Beef contains carnitine
The content of carnitine and sarcosine in chicken and fish is very low, but beef is very high. Carnitine is mainly used to support the metabolism of fat and produce branched-chain amino acids. It is an amino acid that plays an important role in the muscle growth of bodybuilders.
4. Beef contains potassium and protein
Potassium is a relatively lacking mineral in the diet of athletes. Low potassium levels can inhibit protein synthesis and growth hormone production, affecting muscle growth.
5. Beef is a low-fat source of linoleic acid
The fat content in beef is very low, but it is rich in combined linoleic acid. Potential antioxidants can effectively combat tissue damage caused by weightlifting and other exercises. In addition, linoleic acid can also act as an antioxidant to maintain muscle mass.
6. Beef contains zinc and magnesium
Zinc is an antioxidant that helps synthesize protein and promote muscle growth. The joint effect of zinc with glutamate and vitamin B6 is to strengthen the immune system. Magnesium supports protein synthesis, increases muscle strength, and more importantly, improves the efficiency of insulin synthesis and metabolism.
7. Beef contains iron
Iron, an essential mineral for hematopoiesis. In contrast to the poor iron content in chicken, fish, and turkey, beef is rich in iron.
8. Beef contains alanine
The role of alanine is to produce sugar from dietary protein. Your insufficient intake of carbohydrates, alanine, can supply the energy needed by the muscles to relieve the deficiency and enable you to continue training. The biggest advantage of this amino acid is that it can free muscles from the burden of energy supply.
9. Beef contains vitamin B12
Vitamin B12 is essential for the production of cells. The role of red blood cells is to bring oxygen to muscle tissue. Vitamin B12 can promote the metabolism of branched chain amino acids and provide the body with the energy needed for high-intensity training.
10. The diversification of beef consumption
If you eat it day after day for weeks or even months, the chicken breasts seem boring. Different beef, hind leg meat, flank meat, upper loin and thin slices of meat are different in taste and mouthfeel, and the dull chicken breast is indeed not comparable. Beef is the world’s third most consuming meat product, accounting for about 25% of the meat product market, lagging behind pork (38%) and poultry (30%). The United States, Brazil and China are the top three countries in the world for beef consumption. In terms of consumption per person in 2009, Argentina ranks first with 64.6 kg, the United States with 42.1 kg, and Europe with 11.9 kg. The largest beef exporters include India, Brazil, Australia and the United States. Beef products are important for Paraguay, Argentina, Ireland, The economies of Mexico, New Zealand, Nicaragua, and Uruguay have important effects.
Why add soy protein to beef?
1.Improve meat quality
Adding soy protein to beef can help improve the meat quality and taste of beef. The beef tissue with soy protein is very delicate and elastic, so it can be sliced very well, and it can also ensure the original flavor of beef.
2.Improve nutritional value
Soy protein is a kind of complete nutrient protein, which can be well absorbed by the human body. Adding soy protein to beef can form a complement with meat protein, making beef more nutritious.
3.Make the product structure more perfect
Adding soy protein to beef can emulsify fat, and soy protein has good water holding capacity, which can make beef more tender and more fat. When processing beef products, adding soy protein can make the product structure more perfect.