Four levels of a soy protein isolate (supro 620) 0, 1, 2 and 3% were used with both pre‐ and post‐rigor pectoralis muscles of turkeys. Water (3 times the weight of the isolate) was added. Quality of rolls was determined by a sensory panel and shear values obtained from a Kramer shear cell attached to an Instron. As the level of isolate increased, the flavor, tenderness, texture and acceptability scores increased, and the shear values decreased. Level of protein isolate had a greater influence on the shear values than the rigor state of the meat.
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KARDOUCHE et al. (1978) studied this question.
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