Soybean isolate proteins can be used in meat products to increase flavor, prevent gravy separation, improve the quality of meat products and extend shelf life. Two or more kinds of enzyme compounding, physical modification and enzyme modification compound and chemical modification and enzyme modification compound modification of soybean isolate protein to expand its application in meat products is a new way of thinking, but also will certainly become the development trend in the future.

I. Block meat products
Block meat products usually refers to large or whole meat products, but its integrity is easily damaged in processing, by adding modified soybean isolate protein, can reduce dehydration shrinkage, improve tissue characteristics, improve product quality.

Small pieces of meat up to 6cm can be tumbled with the addition of soy isolate proteins, while for larger meat products the injection method can be used, where modified soy isolate proteins are dissolved in brine and then injected into the meat, so that the marinade can be dispersed uniformly in the meat, shortening the marinade time and increasing the yield of the product at the same time.

The use of modified soybean isolate protein can not only because of its excellent water retention and gel to maintain the appearance of the block of meat products and moisture, but also use its natural antioxidant properties as a coating material to delay the oxidation of meat products to extend the shelf life of food products while maintaining the organoleptic quality of the block of meat products.

Second, minced meat products
Meat cakes, meatballs and minced fish products are minced meat products, the combination of lean meat and fat to form a stable minced meat is the key to determine the quality of its production.

Soybean isolate protein, because of its good water and oil absorption, can combine lean meat and fat meat to improve the nutritional value and product yield.

Zhou Yang et al. added egg white powder and soybean isolate protein powder in the production process of fishballs, and soybean isolate protein could significantly enhance the gel strength of fishballs and improve the quality of fishballs.

Li et al. studied the color, emulsification stability and rheology of minced pork after high-pressure treatment of soybean isolate protein, the results show that high-pressure treatment of soybean isolate protein can improve the emulsification characteristics of minced pork.

Emulsified meat products
Emulsified meat products mainly refers to sausage, ham, etc., soybean isolate protein and meat salt-soluble proteins, especially myofibrillar protein to form a stable emulsion system.

The excellent emulsification properties of soybean isolate protein can prevent the fat leakage caused by fat aggregation in minced meat, improve the oil retention of meat products, and give emulsified sausages and other products a high quality taste and flavor.

Paglarini et al. used ultrasound-modified soybean isolate protein, carrageenan and inulin as raw materials for the preparation of frankfurter sausage, the results show that the modified soybean isolate protein can reduce the intake of animal fat and improve the taste of the product.

Fourth, imitation meat products
Soybean isolate protein is often used as a substitute for animal protein raw materials because of its good emulsification and gelation. Soybean isolate protein through extrusion and other processes, under the combined effect of multiple factors, protein, fat and carbohydrates will undergo complex changes, so as to imitate the taste and flavor of natural meat. It is popular among vegetarians because of its high nutritional value and unique flavor. Mo Chongwen studied the use of molecular recombination technology to make soy protein structuring, the results show that the protein can have a lean meat-like fibrous tissue structure, made of imitation meat food taste good, shelf life of more than 6 months.