1Florida Agricultural Experiment Stations Journal Series No. 2562.
Beef chuck and plate cuts obtained from U.S.D.A. utility grade carcass were mixed and ground through a 0.318 cm plate. The ground meat was extended with extruded and non-extruded defatted peanut meal. Hydrated defatted peanut meal was added at the rate of 20 and 30 parts to 80 and 70 parts of the ground meat, respectively. All treatments were formulated to contain 20 fat in the final patty and loaf products. Extruded and non-extruded meat products were stored at 18 C for periods up to 6 weeks. All quality evaluations were conducted on cooked meat products.
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Keywords: peanut meal, Extended ground meat, sensory quality, Peanut:ground meat mixtures
How to Cite:
Ahmed, E. & West, R., (1981) “Quality of Cooked Ground Beef Extended with Defatted Peanut Meal¹”, Peanut Science 8(1), p.31-35. doi: https://doi.org/10.3146/i0095-3679-8-1-8