Abstract
The consumer acceptance of alternative plant-focused ingredients within the meat industry is growing globally. Oat protein is insoluble and used to increase product yield and fat retention. Furthermore, inclusion of oat protein can provide manufacturers another option for extending beef supplies. As the consumer diet shifts for improvements in nutritional density, oat protein is an alternative ingredient that lacks information on inclusion in a ground beef formulation. Coarse ground beef was allocated to one of four treatments, mixed with oat protein (0%, 1.5%, 3.5% and 4.5%), water, salt, pepper, textured vegetable protein, soy protein concentrate, and sodium tripolyphosphate. Meat blocks (n = 3 batches) were finely ground and formed into patties (N = 65/treatment). Patties were placed onto an expanded polystyrene tray, overwrapped with polyvinyl chloride film and displayed for 7 days. Instrumental color (L*, a*, and b*) decreased throughout simulated display (p = 0.0001). Increased usage rates of oat protein in patties resulted in greater cook yields (p = 0.0001). Objective measures of Allo-Kramer shear force values increased as oat protein inclusion rates increased (p = 0.0001). Oat protein can be incorporated in ground beef patties with positive effects on cook yield, but inclusion rate may have a deleterious impact on color and instrumental tenderness.
Highlights
Ingredient technologies considered for ground beef are growing in importance for meat manufacturers, and consumers, as it becomes increasingly more expensive to purchase beef products [1]
Allo-Kramer shear force values increased (p < 0.0001) as the percentage of formulated oat protein usage increased within the ground beef patty formulation (Table 1)
Results from this study suggest that oat protein could be utilized within a ground beef application
Summary
Ingredient technologies considered for ground beef are growing in importance for meat manufacturers, and consumers, as it becomes increasingly more expensive to purchase beef products [1]. Meat products remain a critical staple within consumers diets and their consumption can be influenced by sensory characteristics, environmental influencers linked to social, economical, political, or even geographical factors [2]. An obvious need for providing a high quality, yet economical, healthy ground beef product is becoming increasingly important. In food service applications, ground beef has become an inexpensive alternative to steaks and roasts, as pricing of fresh meat can fluctuate from week to week [3]. The consumption of ground beef or value-added product is the predominant source of beef intake domestically as confirmed through previous research efforts [3]
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