Characteristics of Meat or Sausage Patties Using Pulses as Extenders

Abstract

Meat patties were produced from either beef (20% fat) or pork (18% fat) and 23 different pulses. The pulses were blended with meat at 35, 42.5, and 50% ratios. The blends were formed into 113.4-g (4-oz.) meat patties or 56.7-g (2-oz.) pork sausage patties. Each patty was blast frozen, stored at −20°F (−29°C) in food-grade resealable freezer bags, and then baked in a 74°C oven for 15 minutes before testing for weight loss, diameter loss, color, and texture. The 50:50 ratio samples had the least amount of cooking loss but the greatest visible bean fraction. All fractions improved nutritional profile. Navy, light red kidney, and small red beans were found to be most beneficial/acceptable as partial meat substitutes.