Microbiological quality of vegetable proteins during the preparation of a meat analog

G. C.S. Filho, T. C. Vessoni Penna, D. W. Schaffner

Research output: Contribution to journalArticlepeer-review

2 Scopus citations


A canned vegetable protein product (or meat analog) consisting of wheat gluten, textured soy protein, hydrogenated vegetable fat and seasonings was analyzed to study the characteristics of the raw materials, estimate the microbial bioburden of the canned product prior to retorting and evaluate processing stages critical in the control of microbial growth. Two hundred and eighty-eight lots of this product were analyzed within a 24-month period. The highest aerobic mesophilic counts were 4.96 log CFU/g for soy protein raw material, 6.76 log CFU/g for ground soy protein and 7.15 log CFU/g for canned meat analog before retorting at 121°C. The high bioburden level of textured soy protein and exposure of this raw material to conditions that promoted growth during processing caused an increase in the pre-processing bioburden. However, the sterility tests of the final product demonstrated the efficacy of the retorting process.

Original languageEnglish (US)
Pages (from-to)269-283
Number of pages15
JournalItalian Journal of Food Science
Issue number3
StatePublished - Dec 7 2005

All Science Journal Classification (ASJC) codes

  • Food Science


  • Bioburden
  • Canned food
  • Meat analog
  • Vegetable protein product

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