ACCEPTABILITY OF BEEF PATTIES EXTENDED WITH PORK AND/OR TEXTURED SOY PROTEIN

MARKUS F. MILLER, GORDON W. DAVIS, ALLEN C. WILLIAMS, C. BOYD RAMSEY, RONALD D. GALYEAN

Research output: Contribution to journalArticle

1 Scopus citations

Abstract

Four beef or beef/pork ground meat blends were extended with textured soy protein (TSP) at 0, 10, 20 and 30% levels. Ground beef/pork/textured soy protein (TSP) patties with 30% TSP were rated lowest by consumers for raw color and appearance and overall cooked appearance. A beef (50%) and pork (30%) blend containing no TSP was rated highest by consumers for tenderness, flavor and overall desirability and higher by a trained sensory panel for flavor and overall desirability than blends containing TSP. Overall desirability ratings for visual and palatability characteristics of beef/pork meat patties were higher than for beef/pork/TSP blends. Results indicated a distinct advantage for palatability of the beef/pork blend as compared to beef/pork/TSP combinations.

Original languageEnglish
Pages (from-to)117-122
Number of pages6
JournalJournal of Food Quality
Volume10
Issue number2
DOIs
StatePublished - Apr 1987

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