Granular Soy Protein Concentrate as an Extender for Ground Beef
ARMY NATICK RESEARCH AND DEVELOPMENT LABS MA FOOD ENGINEERING LAB
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The Department of Defense is interested in the use of vegetable protein to reduce the amount and cost of beef procured by the Armed Forces. This study was undertaken to determine the storage stability and consumer acceptability of extended ground beef, soy protein concentrate blends having hydrated soy levels of 10 and 20 percent by weight. The prepared blends were stored at 0 F 17.8 C and withdrawn for evaluation after 3, 6, 9 and 12 months storage. For evaluation, the blends were prepared as meat loaf and hamburger sandwiches in accordance with standard Armed Forces recipes. Sensory evaluation by a consumer test panel using a 9-point sensory quality scale showed that neither time in storage nor composition of the ground beef soy protein concentrate blends had any effect upon the acceptability of the products tested. It was concluded that the use of ground beef soy protein blends can reduce the amount and cost of beef procured by the Armed Forces without a reduction in the quality and acceptability of finished product served to the troops.
- Food, Food Service and Nutrition