Protein – The mother of all functionality!
By Eben van Tonder
24 April 2018
Etienne Lotter recently introduced me to the fact that not all MDM are created equal. The South African food scientist, Dr. Francois Mellett showed me the magic of total meat content. These two questions came together for me yesterday when I contemplated an interesting question posed by Etienne namely what would be the result in terms of functionality of meat if one would strip out lipids, collagen, and connective tissues?
Before I head to the factory to investigate it first hand I, as always, wanted to set the theoretical framework and found an interesting article by Xiong and Kenny where they address that exact question.