Processing parameters and product properties of extruded beef with nonmeat cereal binders

Abstract

Ground beef chuck was extruded with yellow corn flour, white corn flour and white corn flour with soy fibre acting as the nonmeat binders. Extrusion temperature was found to affect torque, specific mechanical energy, die temperature, die pressure, residence time, extrudate's visual appearance, expansion ratio, colour, and texture profile analysis. Extrudate's storage stability was not affected by either extrusion temperature nor cereal flour type. The additions of soy fiber did not significantly affect product properties nor processing variables. However, addition of yellow corn flour increased the extrudate's yellowness due to the presence of carotenoids.