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Can you advise me technology which decreases protein in poultry meat?

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Posted 22 March 2019 - 09:51 AM

I know this is not this forum issue, but I need your help.
Can you advise me technology which decreases protein in poultry meat?  
We are using filet which has 22-24g protein. Processing plane is following, we thaw, mixing some ingredients,  after cutting like stripes, and drying 60-90 Celsius degree for 4h. In the final product, we have 60-62g protein, but we need a product which contains 52-58g protein. 
Can you advise me technology which helps to decrease protein in the finished product? 


I really need  you help. 


Thank you in advance. 





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Posted 22 March 2019 - 01:15 PM

You'll need to change the recipe, adding more of an ingredient with zero protein so you're finished product has a lower total protein. You cannot remove protein from meat

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Posted 22 March 2019 - 06:34 PM

Agree with Scampi - you can't 'remove' protein from meat.
Protein is a key component of meat tissue and to decrease the percentage of protein in the product you will need to add something else containing non-protein nutrient i.e. carbohydrate or fat. Or just reduce the dehydration if feasible to the end product - higher proportion of water will reduce the proportion of protein.

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