#meat technology

Soya: Review of some health concerns and applications in the meat industry

Introduction

Vagadia et al. (2015) state that soya “contains a variety of bioactive anti-nutritional compounds including protease trypsin inhibitors, phytic acid, and isoflavonesthat exhibit undesirable physiological effects and impede their nutritional quality. Inactivation of these trypsin inhibitors, along with deleterious enzymes, microbes, bioactive components and increasing the protein…