ProteoMeat™: Technical Guide for Meat Substitution in Food Processing
A comprehensive technical manual for food scientists and meat processing professionals on the functionality, applications, and optimization techniques for INTABIOTECH's advanced meat substitute.
Rehydration Protocol
Water Temperature
Use cold or warm water (5–20°C)
Ratio
1:2 (dry weight of ProteoMeat™ : volume of water)
Example: 1kg ProteoMeat™ + 2L water
Rest Period
Allow 10–15 minutes for hydration
Stir halfway through for even absorption
Drainage
Drain excess water thoroughly for standard applications
Drain lightly if increased water retention is desired
The rehydration process is critical for activating ProteoMeat's™ functional properties. Proper hydration ensures optimal fibrous structure and water-binding capacity.
Mixing & Cooking Specifications
Meat Replacement Guidelines
  • Replace 15-40% of meat muscle with rehydrated ProteoMeat™
  • Example: For hamburgers with 60% meat, 30% fat, 10% water/binders, substitute 20% raw meat with rehydrated ProteoMeat™ (approximately 10% by weight of final product)
  • Reduce free water in formula by ~5-8% of total to compensate for ProteoMeat's™ water retention properties
Processing Requirements
  • Include stabilizers/emulsifiers: carrageenan, phosphates, or plant protein isolate (1-2%) for optimal cohesion
  • Salt content: minimum 1.5% in raw material (final weight) to enhance plant protein functionality
  • Mixing sequence: Add ProteoMeat™ in third stage after fat and spices using paddle mixer or cutter
Thermal Processing Parameters
Forming
Shape into final product format:
  • Hamburgers
  • Meatballs
  • Sausages
Cooking Temperature
Internal temperature must reach minimum 72°C for pasteurization
For optimal texture and consistency, slow cooking at 75-80°C for 20-30 minutes in cooking bath is recommended
Proper thermal processing ensures both food safety and optimal textural development in ProteoMeat™-enhanced products. The fibrous structure stabilizes during cooking, creating the characteristic meaty mouthfeel.
Product-Specific Formulations
Hamburgers (80g net)
Substitution level: 12% rehydrated ProteoMeat™ replaces ~20% of muscle meat
Key considerations: Adjust added water according to ProteoMeat™ retention capacity
Meatballs in Sauce
Substitution level: 15-25% of lean meat
Key considerations: Can combine with hydrated breadcrumbs for fluffier texture; reduce egg or added starches by 1-2%
Frankfurters/Bologna
Substitution level: 20-30% of meat
Key considerations: Excellent functionality in emulsified systems; requires casing and high-speed vacuum cutter or emulsifier
Industrial Hamburger Formula
This formulation achieves optimal texture and juiciness while maintaining processing functionality. The 12% rehydrated ProteoMeat™ effectively replaces approximately 20% of the muscle meat, providing significant cost savings without compromising product quality.
Technical Quality Control Parameters
Critical Control Points
  • System pH: Maintain between 5.8-6.2 to optimize protein-water binding and product firmness
  • Protein content: Ensure final product contains >15% protein to meet regulatory requirements in most jurisdictions
  • Microbiological stability: Apply standard meat product thermal treatments; add nitrite/nitrate and antioxidants as applicable
Quality Assessment Methods
  • Sensory enhancement: Add flavor enhancers (umami, natural glutamates) to compensate for plant-based notes
  • Physical testing: Evaluate water retention via cooking loss measurements
  • Texture analysis: Assess firmness via texturometer and evaluate perceived juiciness through sensory panels
Competitive Advantages vs. Traditional TVP
Texture Profile
ProteoMeat™ delivers superior fibrous texture compared to traditional textured vegetable protein (TVP)
Less granular mouthfeel and more authentic meat-like structure
Flavor Profile
Reduced plant-based off-notes requiring fewer masking agents
Lower requirement for additional flavorings to achieve acceptable sensory characteristics
Functional Properties
Enhanced emulsifying capacity with superior water and fat binding
Requires fewer additional stabilizers for optimal product cohesion
Allergen Status
Free from declarable allergens, unlike soy-based TVP
Provides competitive advantage for clean-label applications
Technical Summary
Core Processing Parameters
  • Rehydration: 1:2 water to ProteoMeat™ ratio, 10-15 minutes
  • Lean meat substitution: 15-40% depending on product type
  • Water adjustment: Reduce free water by 5-8% to maintain moisture balance
  • pH control: Maintain 5.8-6.2 for optimal functionality
  • Stabilizers: Include 1-2% for proper cohesion
  • Mixing: Use paddle mixer or cutter; form before cooking
  • Cooking: Minimum internal temperature 72°C; optimal uniformity at 75-80°C
Adaptability for Various Applications
ProteoMeat™ formulations can be tailored to specific requirements based on:
1
Meat Type
Adaptation for beef, pork, or poultry applications with specific textural requirements
2
Product Profile
Adjustments for low-fat, high-protein, firm texture, or juicy texture variants
3
Regulatory Requirements
Customization to meet local regulations for protein content, additives, and labeling requirements

ProteoMeat™'s superior functionality in meat emulsions and molded products provides significant advantages over traditional TVP, especially in high-moisture applications.
Updated Rehydration Protocol
Enhanced Rehydration Process
  • Ratio: 1 part ProteoMeat™ to 2 parts water (e.g., 1 kg ProteoMeat™ + 2 L water)
  • Time: Extended to 15-20 minutes with gentle agitation halfway through
  • Water temperature: 10-20°C (cold to warm water)
  • Post-hydration: Drain excess water only if necessary; ideally use directly with all absorbed water
  • Yield: 1 kg dry ProteoMeat™ → approximately 3 kg hydrated product
Substitution Calculations
For a product with 100 kg meat mass, replacing 20% lean meat:
  • Remove 20 kg meat
  • Add ~7 kg dry ProteoMeat™ hydrated with 14 L water
  • Result: 21 kg of functional ingredient
Formula Adjustment Guidelines
Water Content
Reduce free water in the recipe based on ProteoMeat's™ high retention capacity (absorbs ≈200% its weight)
Fat Levels
Maintain standard fat levels (15-30% depending on product) as ProteoMeat™ replaces lean meat, not fat functionality
Salt Content
Include minimum 1.5% salt (NaCl) to optimize protein solubilization and functionality
Additives
Use phosphates or emulsifiers (0.3-0.5%) to enhance cohesion and water retention
Reduce starches or vegetable fibers by 10-20% when using ProteoMeat™
The high water-binding capacity of ProteoMeat™ requires careful adjustment of formula components to maintain proper product consistency and processing characteristics.
Application-Specific Formulations
Standard Burger Formulation (80g unit)
Performance metrics: Juicy texture, cooking loss <20%, final protein content >15%
Advanced Applications
Meatballs (35g each, for sauce)
15-25% lean meat substitution with hydrated ProteoMeat™
Reduce breadcrumbs or starches by 15-20%
Results in fluffier structure with improved sauce absorption
Frankfurter/Mortadella Sausages
25% hydrated ProteoMeat™ (≈8.5% dry)
High-speed cutter or emulsifier essential for proper integration
Creates more stable emulsion with reduced post-cooking syneresis
Technical Best Practices
Critical Processing Parameters
  • Target pH: Maintain 5.8-6.2 for optimal water retention
  • Emulsion temperature: Keep below 12°C during chopping/emulsifying to prevent protein denaturation
  • Cooking parameters: Minimum internal temperature of 72°C for food safety
Sensory Optimization
For authentic meat profile enhancement:
  • Incorporate natural meat flavors (0.3-0.5%)
  • Consider autolyzed yeast extracts (0.3-0.5%) for umami enhancement
  • Conduct trained panel sensory evaluation with standard references
Competitive Advantage Analysis
ProteoMeat™ vs. Standard TVP (Textured Vegetable Protein)
Superior Texture
More fibrous and homogeneous structure that more closely mimics muscle tissue
Improved Flavor Profile
Significantly reduced plant-based off-notes requiring less flavor masking
Enhanced Functionality
Superior water retention capacity resulting in improved juiciness and yield
Better Cohesion
Reduced need for external stabilizers due to improved binding properties
Base Formulas for 100kg Batch Production
Burger Formula
  • Lean meat: 45 kg
  • Animal fat: 25 kg
  • Dry ProteoMeat™: 7 kg
  • Rehydration water: 14 L
  • Additional water/ice: 6 kg
  • Salt + spices + additives: 3 kg
Meatball Formula
  • Lean meat: 50 kg
  • Animal fat: 20 kg
  • Dry ProteoMeat™: 6 kg
  • Rehydration water: 12 L
  • Breadcrumbs/starch: 5 kg
  • Additional water/ice: 4 kg
  • Salt + spices + additives: 3 kg
Frankfurter Formula
  • Lean meat: 35 kg
  • Animal fat: 25 kg
  • Dry ProteoMeat™: 8.5 kg
  • Rehydration water: 17 L
  • Additional water/ice: 10 kg
  • Phosphates/stabilizers: 1.5 kg
  • Salt + spices + additives: 3 kg
Substitution Level Variations
Formulations can be adjusted based on desired substitution level. The table below provides recommended adjustments for 15%, 30%, and 40% substitution levels in burgers (per 100kg batch):
Remember to maintain critical process parameters: pH 5.8-6.2, emulsion temperature below 12°C, and minimum internal cooking temperature of 72°C for all formulations.