Evaluation of Frozen Beef Patties Containing Soy Protein
Final rept. 26 Apr 1972-30 Jun 1974
AGRICULTURAL RESEARCH SERVICE BELTSVILLE MD MARKETING RESEARCH INST
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Four samples of textured soy protein TSP and two of granular soy protein concentrate SPC were incorporated into ground beef at levels of 20 and 30 in accord with Food Nutrition Service Notice 219. Patties prepared therefrom together with an all-beef control were frozen and examined at 0, 3, 6, 9 12 months. Examination included proximate analysis ph, peroxide and thiobarbituric acid values and, after standardized cooking, evaluation by three types of panels for flavor, tenderness, appearance, aroma, juiciness, and over- all acceptability. Soy additives did not promote oxidative or sensory changes during 12 months frozen storage.
- Food, Food Service and Nutrition