Abstract
. Beef patties were extended at levels of 10, 20, and 30% of the uncooked weight with a slurry of defatted corn germ protein (CGP) and heated by microwave. Extended patties had lower heating losses and higher yields than control patties. Incorporation of CGP in beef patties lowered protein and fat contents, increased moisture contents, increased water and fat retention, decreased cohesiveness of beef patties, but did not affect hardness. Addition of CGP affected sensory characteristics: meaty aroma and flavor decreased with an increase from 10 to 30% CGP. Corn germ protein is recommended as an extender in coarsely ground meats.
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