EFFECT OF SPRAY DRIED BEEF BROTH ON THE SENSORY, TEXTURAL AND COOKING CHARACTERISTICS OF GRILLED OR BROILED LOW-FAT GROUND BEEF PATTIES

Autor: S.J. Eilert, W. N. Osburn, D. S. Blackmer, R. W. Mandigo, Chris R. Calkins
Rok vydání: 1997
Předmět:
Zdroj: Journal of Muscle Foods. 8:465-479
ISSN: 1745-4573
1046-0756
DOI: 10.1111/j.1745-4573.1997.tb00732.x
Popis: Beef broth is a high protein, high salt by-product that has potential to improve the palatability of low-fat meat products. Low-fat ground beef with 2 or 3% added beef broth (BB) and 7 or 8% added water were compared to formulations with salt in an amount equal to the salt in the BB formulations and to a 16% fat, all-beef control (no salt). Fatties were cooked on a grill or broiler and analyzed for sensory desirability, tenture and cooked characteristics. Low-fat BB patties were equal to or more desirable for all sensory traits compared to other low-fat patty formulations and control patties. Control patties required more force to shear and were harder and chewier than BB patties (F
Databáze: OpenAIRE
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