# Meat extender

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A '''meat extender''' is a non-meat substance with substantial [protein](/source/protein) content, used to partially replace meat in a meat product.<ref>Heinz, G. & Hautzinger, P. [http://www.fao.org/docrep/010/ai407e/AI407E16.htm "Meat Processing Technology"], "Food and Agriculture Organization", 2007, accessed April 27, 2011.</ref> Extenders are distinguished from [fillers](/source/fillers) by their high protein content, compared to the high [carbohydrate](/source/carbohydrate) content of fillers.

Extenders were originally used to reduce costs, but they were later used to make meat products more healthy by adding plant protein, [dietary fiber](/source/dietary_fiber), or to improve the texture.<ref>"[http://www.fao.org/docrep/010/ai407e/ai407e16.htm Meat Products with High Levels of Extenders and Fillers]", [FAO](/source/FAO). Retrieved July 2, 2013</ref> Meat extenders were used in the United States in the 1940s, with [rolled oats](/source/rolled_oats) used as an extender in [sausage](/source/sausage) meat, and dishes such as stuffed cabbage were considered to be a suitable way of extending meat.<ref>"Rolled Oats Good Sausage Meat Extender", ''[Chicago Daily Tribune](/source/Chicago_Daily_Tribune)'', July 20, 1944, p. 15</ref>

By the 1970s, [soy protein](/source/soy_protein) was commonly used as a meat extender.<ref>Weaver, Peter (1974) "[https://news.google.com/newspapers?id=yWZQAAAAIBAJ&sjid=HlgDAAAAIBAJ&pg=3180,3822176&dq=meat+extender&hl=en Extender Saves on Meat]", ''[The Evening Independent](/source/The_Evening_Independent)'', May 28, 1974, p. 11A</ref> [Textured vegetable protein](/source/Textured_vegetable_protein), which was invented in the 1960s,<ref>{{cite web|url=http://greenliving.nationalgeographic.com/textured-vegetable-protein-tvp-vs-textured-soy-protein-tsp-20053.html|title=Textured Vegetable Protein (TVP) vs. Textured Soy Protein (TSP)| last=Decker| first=Fred| publisher=NationalGeographic.com| page=1| access-date=May 20, 2013| url-status=dead| archive-url=https://web.archive.org/web/20130527154247/http://greenliving.nationalgeographic.com/textured-vegetable-protein-tvp-vs-textured-soy-protein-tsp-20053.html| archive-date=May 27, 2013}}</ref> has become a common extender in the 1990s.<ref name = Clark>{{Cite book|vauthors=Clark JD, Valentas KJ, Levine L |title=Food processing operations and scale-up |publisher=[CRC Press](/source/CRC_Press) |location=New York |year=1991 |pages=[https://books.google.com/books?id=n0G-3Y0x8csC&pg=PA134 134–7] |isbn=0-8247-8279-8 }}</ref>

==See also==
{{portal|Food}}
* [List of meat substitutes](/source/List_of_meat_substitutes)
* [Fillers](/source/Filler_(disambiguation))
* [Meat analogue](/source/Meat_analogue)

==References==
{{reflist}}

Category:Food ingredients
Category:Meat substitutes

{{ingredient-stub}}

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Adapted from the Wikipedia article [Meat extender](https://en.wikipedia.org/wiki/Meat_extender) by Wikipedia contributors ([contributor history](https://en.wikipedia.org/wiki/Meat_extender?action=history)). Available under [Creative Commons Attribution-ShareAlike 4.0 International](https://creativecommons.org/licenses/by-sa/4.0/). Changes may have been made.