Sample Beef Patty with Soy Protein

BEEF PATTY WITH SOY PROTEIN CONCENTRATE

MEAT/MEAT ALTERNATE COMPONENT

Step 1. Determine which ingredient(s) used to produce the product will contribute
towards the meat/meat alternate component i.e.; meat, poultry, cheese, alternate
protein product, dried whole eggs, beans, etc.
This product is composed of ground beef (no more than 30% fat), alternate
protein product (APP), and dried whole eggs. (NOTE: The APP used in this
example is soy protein concentrate – 64.8% protein by weight).

Step 2. Calculate the ounces equivalent meat/meat alternate contributed by each
category:

NOTE: Do Not round up for any of the following calculations.

Ground Beef

1. Multiply the ounces raw serving size by the percent raw ground beef (not more
than 30% fat) in the formula to obtain the ounces raw meat per serving:
oz raw serving size
2.65 oz

X

81.5
100

X
=

% raw ground beef

=

oz raw meat /serving

2.159 oz raw meat/serving

2. Multiply the ounces of raw meat/serving by the cooking yield as stated in the
Food Buying Guide for Child Nutrition Programs. [Ground Beef (no more than
30% fat) = 70% yield]:
oz raw meat/serving

X

2.159 oz

=

X

0.70

0.70

=

oz equivalent meat/serving

1.511 oz equivalent meat/serving

Alternate Protein Product (APP)
1. Check to make sure that the APP documentation attached with your application
shows that the APP you are using meets ALL of the following criteria:

a) A statement that the APP meets the requirements found in Appendix A of 7
CFR Parts 210, 220, 225, and 226.
b) Show that the product has been processed so that some portion of the nonprotein constituents has been removed.
c) Provide the Protein Digestibility Corrected Amino Acid Score (PDCAAS).
The PDCAAS is required to be greater than 80% of casein. Please show
how the PDCAAS was determined.
d) Show that the protein level is at least 18% by weight when fully hydrated or
formulated.
e) Provide the protein level of the APP on an “as-is” basis for the as-purchased
product. Protein is often provided on a moisture free basis “mfb” which is
not the information FNS requires.

2. Multiply the ounces of the raw serving size by the percent dry alternate protein
product (APP) in the formula to obtain the ounces of dry APP per serving:
oz raw serving size
2.65 oz

X

4.30
100

X
=

% dry APP

=

oz dry APP/serving

0.113 oz dry APP/serving

3. Determine the hydration ratio of dry APP to liquid (allowed for full hydration) by
using the following formula:
% protein 1 in alternate protein product
18% minimum protein 2
.648 protein
.18

=

=

total parts hydrated product

3.6 total parts hydrated product (hydration ratio)

4. Determine the ounces of hydrated APP per serving by multiplying the
percentage of dry APP in the formula by the hydration ratio:
% dry APP
0.113

1

X

X
3.6

hydration ratio
=

=

oz fully hydrated APP/serving

0.406 oz fully hydrated APP/serving (oz equivalent meat
alternate/serving)

As-is/as-purchased; including added flavors, colors, or other added
substances.
2
The regulations provided for appropriate hydration of alternate
protein products by setting quantity requirements for a product when
hydrated at 18 percent weight.

NOTE: You can determine the ratio of APP to liquid (allowed for full hydration) by
using the following formula:
a.

% protein 3 in alternate protein product
18% minimum protein4
.648 protein
.18

b.

=

-

1

=

total parts hydrated product

3.6 total parts hydrated product

total parts hydrated product

3.6

=

MINUS

1 part APP

=

parts liquid allowed
for full hydration

2.6 parts liquid allowed for full hydration

Therefore, you will need 1 part dry APP to 2.6 parts water to obtain 3.6 parts fully
hydrated APP at an 18 percent protein level.
c.

To obtain the percent of water allowed for full hydration, multiply the percent
dry APP in the formula by the parts liquid allowed for full hydration:
% dry APP

4.3

X

X

2.6

parts liquid for full hydration

=

=

x5 (total percentage of
liquid allowed for full
hydration)

11.18 percent liquid allowed for full hydration

Therefore, you may add 11.18 percent water to the 4.30 percent dry APP (having
an as-is protein concentration of 64.8 percent) to fully hydrate the APP to an 18
percent protein concentration.

Dried Whole Eggs
1. Multiply the ounces of the raw serving size by the percent of dried whole eggs
in the formula to obtain the ounces of dried whole eggs per serving.
oz raw serving
2.65 oz

3

X

X

1.5
100

% dried whole eggs
=

=

oz dried whole eggs/serving

0.0397 oz dried whole eggs/serving

As-is/as-purchased; including added flavors, colors, or other added
substances.
4
The regulations provide for appropriate hydration of alternate
protein products by setting the protein quantity requirements for a
product when fully hydrated at 18% by weight.
5
The percentage of liquid in the formula in excess of “x” will not be
given credit toward the meal pattern requirements.

2. Convert ounces dried whole eggs/serving to pounds dried whole eggs/serving
by dividing by 16 ounces (the equivalent of one pound):
oz dried whole eggs/serving
0.0397

÷

16

=

÷

16 oz

=

lb. dried whole eggs/serving

0.00248 lb. dried whole eggs/serving

3. Multiply the pounds dried whole eggs/serving by the number of servings of
prepared egg per pound of whole dried eggs as found in the Food Buying
Guide to obtain the ounces of equivalent meat alternate per serving: [1 lb. dried
whole eggs = 32 large eggs or 64 oz equivalent meat alternate]
lb. dried whole eggs/serving

0.00248

X

64

=

X

64

=

oz equivalent meat alternate/
serving

0.158 oz equivalent meat alternate/serving

Step 3. Total the ounces equivalent meat/meat alternate/serving calculated under each
category.
Ground Beef
Hydrated APP
Dried Whole Eggs

1.511 oz equivalent meat
0.406 oz equivalent meat alternate
+ 0.158 oz equivalent meat alternate
2.075 oz

Step 4. Round down to the nearest 0.25 ounce.
This beef patty provides 2.00 oz equivalent meat/meat alternate.

NOTE: A product serving or portion, as stated in the CN statement, must provide
a minimum of 0.50 oz equivalent meat/meat alternate to be eligible for a CN label
approval. Ounce equivalents should be expressed as a decimal in increments of
0.25 oz (i.e.; 0.50, 0.75, etc.,) equivalent meat/meat alternate. The resulting
credit may never be greater than the finished weight of the portion served. This
patty provides 2.00 oz equivalent meat/meat alternate per serving.

SAMPLE CN LOGO and STATEMENT:

CN

CN

6

000000 6
Each 2.31 oz fully cooked Beef Patty with Soy Protein Concentrate
provides 2.00 oz equivalent meat/meat alternate for the Child Nutrition CN
Meal Pattern Requirements. (Use of this logo and statement authorized
by the Food and Nutrition Service, USDA MONTH/YEAR 7 )
CN

The 6-digit CN identification number is assigned by FNS.
Insert the correct date using numbers to represent the month and
year that the label will be submitted for final FNS approval. i.e.,
if label is submitted for final approval in March 2001, the date in
the CN statement should read “03-01” or “03-2001”
7

U.S DEPARTMENT OF AGRICULTURE
Food Safety and Inspection Service
APPLICATION FOR APPROVAL OF
LABELS, MARKING OR DEVICE
FSIS has determined that information provided in items 8, 9, and 10 is exempt from
mandatory disclosure under the Freedom
of Information Act 5 U.S.C 552 (b)(4).

1.

2.

3.

THIS IS TO BE USED
AS AN EXAMPLE
ONLY

ESTABLISHMENT OR PLANT NO.
AND/OR PORTS OF ENTRY

5.

NAME OF PRODUCT

Beef Patty with Soy Protein
Concentrate (soy protein
concentrate is used as an APP)

APLLICANT. See cover for instructions.

6.

4.

7.

ACTION REQUESTED BY USDA FOR APPROVAL

SKETCH
FINAL
Was label previously approved as a sketch?
If sketch, date of sketch
8.

YES

TEMPORARY
REQUEST FOR EXTENSION
Prior approval number
NO
Number of labels on hand
Number of days requested

PRODUCT FORMULA

PCT
WEIGHT
(No Fractions)

AREA OF PRINCIPAL
DISPLAY PANEL

SQ. IN.

9. PROCESSING PROCEDURES

1. Hydrate soy protein concentrate with water.
Ground Beef (No more than 30% fat)*

81 50

Water

11 20

2. Combine ground beef, hydrated soy, and
seasonings; blend.

Soy Protein Concentrate (64.8% protein as-is basis)*
(see attached label documentation for use as an APP)

4 30

3. Form into raw patties, each weighing 2.65
ounces.

Dried Whole Eggs*

1 50

Seasonings

1 50

4. Cook patties in a broiler to an internal
temperature of at least 150°F and a cooked
weight of 2.31 ounces each.
5. Freeze patties and pack 100 portions per case.

* Note: Ingredients that credit towards meal pattern requirements
must either match a description in Food Buying Guide for Child
Nutrition Programs or meet program requirements.
TOTAL
(Percent must total 100%)
10. NAME AND ADDRESS OF FIRM (Below and between dots)

W. J.’s Patty House, Inc.
321 Brick-Oven Lane
Little Town, Anywhere
FSQS FORM 8822-1 (11/79) REPLACES MP FORM 480 AND 480A, WHICH ARE OBSOLETE

% Soy Protein Concentrate and Dried Whole
Eggs to be monitored in the Quality Control
Program
100 00
11. SIGNATURE OF APPLICANT OR AGENT

DATE

September 1,1996
12. SIGNATURE OF INSPECTOR

DATE

13. CONDITIONS APPLYING TO USE OF LABELS OR DEVICE
Before labeling can be used, the firm must have a quality control program on file.