ProteoMeat™ Technical Guide: Advanced Applications in Meat Products
A comprehensive technical guide for meat product manufacturers and food engineers on implementing INTABIOTECH's high-functionality textured vegetable protein in formulations.
ProteoMeat™ Technical Characteristics
ProteoMeat™ is a highly functional textured vegetable protein designed to partially or completely substitute meat in processed meat products. Developed by INTABIOTECH, it offers competitive texture, water retention, and protein profile with these key functional properties:
  • High hydration capacity and water retention
  • Fibrous structure that simulates ground meat
  • Excellent performance in fat-muscle emulsions
  • Firm and juicy texture after cooking
General Usage Protocol: Rehydration
Water Temperature
Use cold or lukewarm water (5-20°C) for optimal protein functionality.
Proportion
Mix at 1:2 ratio (dry ProteoMeat™ weight : water volume). Example: 1kg ProteoMeat™ + 2L water.
Rest Time
Allow to rest for 10-15 minutes; stir halfway through for even hydration.
Drainage
Drain excess water thoroughly, or drain minimally if higher water retention is desired.
The rehydration process is critical for proper functionality. When executed correctly, it creates the fibrous structure that simulates ground meat texture.
Meat Mass Integration Guidelines
Typical Substitution Levels
  • Substitute 15% to 40% of meat muscle with rehydrated ProteoMeat™
  • Example for hamburgers: In a formulation with 60% meat, 30% fat, 10% water/binders → substitute 20% of raw meat with rehydrated ProteoMeat™ (≈ 10% of final product weight)
Technical Criteria
  • Water adjustment: Reduce free water in formula by ~5-8% of total due to ProteoMeat™'s retention capacity
  • Stabilizers/emulsifiers: Include carrageenan, phosphates, or isolated vegetable protein (1-2%) to aid cohesion
  • Salt (sodium chloride): Minimum 1.5% in raw material (final weight) to help plant protein functionality
  • Mixing timing: Mix in paddle mixer or cutter in third stage, after fat and spices
Forming and Cooking Procedures
Forming Process
Form pieces into desired shapes: hamburgers, meatballs, sausages. Use standard meat forming equipment with slight adjustments to account for different texture.
Thermal Cooking
Ensure internal temperature reaches at least 72°C (minimum pasteurization). This is essential for food safety regardless of meat substitution level.
Slow Cooking Method
For uniform product: 75-80°C in cooking bath for 20-30 minutes. This approach yields more consistent texture throughout the product.
Product-Specific Formulations
Hamburgers (80g net, industrial style)
• Raw meat substituted: 12% replaces approximately 20% of muscle
• Adjust added water according to ProteoMeat™ retention
Product-Specific Applications
Meatballs in Sauce
  • Lean meat substitution: 15-25%
  • Higher hydration: can use ProteoMeat™ + hydrated breadcrumbs
  • Slightly spongier texture; useful to reduce added egg or starches by 1-2%
Frankfurt Sausages / Mortadella
  • Substitutions of 20-30%
  • Excellent functionality in emulsified systems due to vegetable proteins' capacity to retain fat and water
  • Essential to use casing and vacuum cutter or high-speed emulsifier in emulsion and rectification stages
Technical Considerations and Best Practices
System pH
Control pH between 5.8 and 6.2 to favor protein-water binding and firmness. Regular pH monitoring during processing is recommended.
Final Total Protein
With substitution, maintain protein > 15% (legal minimum for meat products in many countries). This ensures regulatory compliance and nutritional value.
Microbiological Stability
ProteoMeat™ contains no meat, but final product must comply with thermal standards and add nitrite/nitrate and antioxidants if applicable.
Sensory Control
Add flavor enhancers (umami, natural glutamates) to compensate for the vegetable flavor of ProteoMeat™ when needed.
Physical-Chemical Analysis
To ensure consistent quality, regularly evaluate these key parameters:
Water Retention
Measure cooking loss percentage using standardized heating protocols to quantify water-holding capacity.
Firmness by Cutting
Use texture analyzer to determine bite resistance and structural integrity of finished products.
Perceived Juiciness
Conduct sensory analysis with trained panels to evaluate mouthfeel and perceived moisture.
Comparison with Traditional TVP
Updated ProteoMeat™ Usage Instructions
Rehydration Process
Proportion
1 part ProteoMeat™ : 2 parts water (e.g., 1 kg ProteoMeat™ + 2 L water)
Time
15–20 minutes, gently stirring halfway through for homogeneous hydration
Water Temperature
10–20°C (cold or lukewarm water)
After Hydration
Drain excess water only if necessary; ideally use directly with all absorbed water
Yield: 1 kg dry ProteoMeat™ → ~3 kg hydrated ProteoMeat™
Lean Meat Substitution Guidelines
Recommended Typical Substitution
15–40% of lean meat can be replaced with hydrated ProteoMeat™
At meat mass level, this means using 5–15% of dry ProteoMeat™ of the total formulation weight, hydrated at 1:2 ratio
Calculation Example
For a product with 100 kg of meat mass → substitute 20% of lean meat:
  • Remove 20 kg of meat
  • Add ~7 kg of dry ProteoMeat™ hydrated with 14 L of water → 21 kg of functional ingredient
Formula Adjustment Parameters
1
Added External Water
Reduce free water in recipe (normally added as ice or water) based on ProteoMeat™'s high retention (absorbs ≈ 200%)
2
Fat Content
Maintain usual levels (15–30% depending on product), as ProteoMeat™ does not replace fat functionality
3
Salt (NaCl)
Minimum 1.5% to improve protein solubilization and functionality
4
Phosphates/Emulsifiers
0.3–0.5% for cohesion and water retention enhancement
5
Other Binders
Starches or vegetable fibers can be reduced by 10–20% when using ProteoMeat™
Specific Applications: Hamburgers
Industrial Standard Hamburger (80g unit)
Result: Juicy texture, reduced cooking loss (cooking loss < 20%)
Final protein profile: > 15% protein
Specific Applications: Meatballs & Sausages
Meatballs (35g unit, for sauce)
  • Lean meat substitution: 15–25% with hydrated ProteoMeat™
  • Binders: Breadcrumbs or starches can be reduced by 15–20%
  • Result: Spongier structure, good sauce absorption
Frankfurt/Mortadella Type Sausages
Note: High-speed cutter or emulsifier essential
Advantage: More stable emulsion, reduced post-cooking syneresis
Technical Best Practices
Target pH
5.8–6.2 for optimal water retention. Monitor throughout processing to ensure stability.
Emulsion Temperature
Do not exceed 12°C during chopping/emulsifying to prevent protein denaturation and maintain binding properties.
Cooking Parameters
Reach minimum 72°C internal temperature to ensure food safety and proper protein coagulation.
Sensory Evaluation
If seeking "100% meat" profile, use of natural meat flavors or autolyzed yeasts (0.3–0.5%) is recommended.
ProteoMeat™ vs. Standard TVP Advantages
Key Advantages of ProteoMeat™ (1:2 rehydration)
  • More fibrous and homogeneous texture, better mimicking muscle tissue
  • Reduced perception of vegetable flavor
  • Higher yield in water retention and juiciness
  • Better cohesion with less need for external stabilizers
  • Non-allergenic composition (advantage over soy-based TVP)
Substitution Level Variations in Formulations
1
15% Substitution
For minimal intervention with traditional meat flavor profile:
  • Hamburgers: 60.5% lean meat, 25% fat, 3.5% dry ProteoMeat™ (+ 7L water)
  • Meatballs: 59.5% lean meat, 20% fat, 3.5% dry ProteoMeat™ (+ 7L water)
  • Sausages: 51% lean meat, 25% fat, 3% dry ProteoMeat™ (+ 6L water)
2
30% Substitution
Balanced approach with significant cost reduction:
  • Hamburgers: 49% lean meat, 25% fat, 7% dry ProteoMeat™ (+ 14L water)
  • Meatballs: 49% lean meat, 20% fat, 7% dry ProteoMeat™ (+ 14L water)
  • Sausages: 42% lean meat, 25% fat, 6% dry ProteoMeat™ (+ 12L water)
3
40% Substitution
Maximum substitution for hybrid products:
  • Hamburgers: 42% lean meat, 25% fat, 9.5% dry ProteoMeat™ (+ 19L water)
  • Meatballs: 42% lean meat, 20% fat, 9.5% dry ProteoMeat™ (+ 19L water)
  • Sausages: 36% lean meat, 25% fat, 8% dry ProteoMeat™ (+ 16L water)
All formulations maintain other ingredients at consistent levels, with adjustments primarily between meat and ProteoMeat™ quantities.
Final Technical Considerations
Processing Parameters
  • Maintain mass pH between 5.8 and 6.2 for optimal functionality
  • Do not exceed 12°C during emulsion/grinding process
  • Cook to minimum internal temperature of 72°C
  • Evaluate sensory adjustments (meat aromas, flavor enhancers) according to product profile
Regulatory & Quality Considerations
  • Verify final protein content meets local regulations (typically >15%)
  • Document substitution levels for labeling compliance
  • Conduct shelf-life testing to validate stability
  • Monitor water activity in final products
ProteoMeat™ offers superior functionality compared to traditional TVP, especially in emulsified meat products and molded formats. It contains no declarable allergenic components, providing a competitive advantage over soy-based alternatives.