This exercise will use the patty forming machine. Meat and chicken are sometimes chopped and then formed into various shapes. 1. Using all the meat/chicken provided by the lab demonstrator create a formulation that has, on a total raw emulsion weight basis, 0.3% sodium phosphate, 1.5% salt, 2% soy protein isolate and 15% water. Show your formulation and your working in the lab write-up. 2. Add the soy protein to the water first before adding salt and phosphate. Once completely hydrated add to meat and mix thoroughly. 3. Transfer to patty former and form into patties. 4. Predust, batter and bread as you did with the chicken above and fry for 30-45 seconds at 380390F. 5. Bake in the oven. Questions 1. Explain how salt, sodium phosphate and soy protein can increase the amount of water picked up and retained. (1 Mark) 2. What is the purpose of tumbling the product under vacuum? (1 Mark) 3. Which test had lower cook loss? (0.5 Marks) Why do you think it had a lower loss? (0.5 Marks) 2.5 Marks for overall presentation of results