Effects of inner pea fiber on fat retention and cooking yield in high fat ground beef

• Published in: Food research international Vol. 34; no. 8; pp. 689 - 694
• Main Authors: Anderson, E.T., Berry, B.W.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 2001; Elsevier
• Subjects: Biological and medical sciences; Cooking yield; Fat retention; Food additives; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; High fat ground beef; Inner pea fiber; Meat and meat product industries; Cooking yield; High fat ground beef; Inner pea fiber; Fat retention; Grain legume; Cooking; Ingredient; Meat product; Fat content; Yield; Beef; Dietary fiber; Retention; Pea; Minced meat
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/S0963-9969(01)00089-8

High fat ground beef (40 and 50% fat) containing different amounts of inner pea fiber (0, 10, 12, 14, 16% wt./wt.) was cooked to internal temperatures of approximately 90°C using low power microwave energy. Raw and cooked samples were weighed and analyzed for moisture, fat, and protein content. Fat retention and cooking yield were calculated. Fat retention in high fat ground beef increased from 33% to values ranging between 85–98% when pea fiber was added. Likewise, cooking yield was substantially greater in ground beef containing pea fiber (87–94% yield) compared to the all-beef controls (52% yield). Inner pea fiber has the potential to be a useful ingredient in the development of food products required to retain maximum amounts of fat during high temperature heating.