Abstract
ABSTRACTTwo batches of raw ground beef were prepared to yield four levels of fat (18, 22, 26 and 30%) and levels of hydrated textured soy protein (TSP) within each of the fat levels of 0, 5, 10, 15, 20, 25 and 30%. The 28 different sample combinations were thoroughly blended and then frozen. 25‐g portions of each sample were then blended with water, filtered and analyzed for soluble carbohydrate content with a spectrophotometer to determine the relationship between absorbance at 490 μm and the actual content of hydrated TSP present in the ground beef. The four fat levels were used to test the potential effect of the fat content on the spectrophotometer readings. It was determined that absorbance values were linearly dependent on the amount of hydrated TSP in the beef‐soy blend. Fat level in the ground beef did not significantly affect spectrophotometer readings. Using the 95% confidence limits, it was possible to estimate soy content in raw beef‐soy blends to ± 3.3%.
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