ARTICLES

Palatability of Ground Beef Patties Containing Peanut Meal, Structured Soy Protein, and Mechanically Processed Beef

Authors: H. R. Cross , J. E. Nichols

  • Palatability of Ground Beef Patties Containing Peanut Meal, Structured Soy Protein, and Mechanically Processed Beef

    ARTICLES

    Palatability of Ground Beef Patties Containing Peanut Meal, Structured Soy Protein, and Mechanically Processed Beef

    Authors: ,

Abstract

Ground beef patties containing, varying levels of peanut meal, structured soy protein fiber, and mechanically processed beef were formulated. A trained sensory panel evaluated patties for differences in tenderness, juiciness, and cohesiveness. Tenderness was also evaluated with the Universal Instron Testing Machine. Addition to MPB of PM alone increased the tenderness and cohesiveness of ground beef patties but did not affect juiciness. Addition of SPF decreased tenderness and juiciness but did not affect the cohesiveness of ground beef patties. Formulations containing SPF had less cooking loss than formulations without SPF.

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Keywords: Ground beef, peanut meal, structured soy protein, mechanically processed

How to Cite:

Cross, H. & Nichols, J., (1979) “Palatability of Ground Beef Patties Containing Peanut Meal, Structured Soy Protein, and Mechanically Processed Beef”, Peanut Science 6(2), p.115-118. doi: https://doi.org/10.3146/i0095-3679-6-2-13

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Published on
01 Jul 1979
Peer Reviewed