Measurement of some antinutritive factors in meat products containing texturated vegetable protein (TVP).

The alpha-(1,6)-galactosyl oligosaccharide and phytic acid contents of sausages containing TVP were examined. The results show how the meat industrial technologies affect the oligosaccharide and phytic acid contents of the end-products. According to these experiences, the small quantities present in the end-products are not considered to be harmful to health but may show unexpected effects when compared to traditional products.