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| Application of Vegetable Protein and Milk Protein in Meat Industry: A Review |
| GUO Yu-hua;LI Yu-jin |
| Shandong Marine Food and Nutrition Research Institute, Group of Taixiang, Rongcheng 264309, China |
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Abstract Due to their high nutritional value and excellent functional properties, vegetable protein and milk protein have been
widely used in meat industry as food ingredients. This paper describes the main features and functions of vegetable protein and
milk protein and their recent applications in meat processing are reviewed.
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2011, Vol. 25 
