Abstract
Ground pork patties containing two levels of fat (15% and 20%) and three levels of processed soy hulls ground to 1.02 mm (0%, 4%, and 6%) were evaluated for sensory attributes (juiciness, texture, cooked pork flavor, and off-flavor) by ten trained taste panelists, Soy hull level significantly affected all sensory characteristics; fat level significantly affected juiciness. Reducing the level of fat in ground pork had less impact on sensory scores than did increasing the fiber by adding soy hulls. Addition of soy hulls decreased the percentage of fat in the cooked product and increased the product yield.
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