Abstract
A sensory panel indicated no significant difference in flavor between the controls and ground turkey or beef patties containing 10% textured soy protein (TSP). Both of these products were rated acceptable, whereas patties containing 20 and 30% TSP ranked just below acceptable on the rating scale. Findings for aroma were similar to those for flavor except that there was a difference between the control and the turkey patties containing 10% TSP. All turkey and beef products were acceptable in juiciness although turkey patties containing TSP were significantly less juicy than the control.As much as 40% TSP was substituted for ground turkey in sweet-sour and chow mein entrees without significantly lowering mean scores for aroma, flavor, and general acceptability. However, for turkey loaf, significant differences in aroma and general acceptability were noted between control samples and those containing 40% TSP. This difference also was detected in flavor of turkey with dressing casserole.
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