Abstract
ABSTRACT This study was designed to evaluate the effects of combinations of boning temperature (hot = HP, cold = CP), time when patties were processed (immediately after grinding and before freezing = BF; after freezing and thawing of bulk ground beef = AF), and use of texturized soy concentrate (% usage = 0 or 20% substitution, rehydrated either in a ratio of 2.6:1 or 1.5:1) on sensory, Instron and cooking properties of ground beef patties. With the exception of HP ‐0% soy patties, both sensory and instrumental measures of tenderness revealed AF patties to be more tender than BF patties. BF patties received higher juiciness scores and cooking yields than AF patties. Soy usage reduced Instron values, juiciness scores, cooking loss, patty shrinkage during cooking and beef flavor intensity scores. These results indicate that the use of HP beef in combination with soy should not detrimentally affect ground beef as used in the school lunch program.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
