Sensory, Shear, and Cooking Properties of Lower-Fat Beef Patties Made with Inner Pea Fiber

• Published in: Journal of food science Vol. 65; no. 5; pp. 805 - 810
• Main Authors: Anderson, E.T., Berry, B.W.
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01.08.2000; Institute of Food Technologists; Wiley Subscription Services, Inc
• Subjects: Beef; Biological and medical sciences; flavor; Food industries; Food science; Fundamental and applied biological sciences. Psychology; ground beef; lower fat; Meat and meat product industries; Oils & fats; pea fiber; Peas; sensory; Organoleptic properties; Meat product; Burnability; Plant fiber; Sensory analysis; Flavor; Pea; Property formulation relationship; Minced meat; Low fat product; Beef; Vegetable; Comparative study
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.2000.tb13591.x

ABSTRACT Lower fat (10% and 14%) ground beef patties containing inner pea fiber as dry powder or as part of a high fat mixture were compared to all‐beef patties (10%, 14%, and 18% fat). Patties processed with pea fiber had improved tenderness and cooking yields and showed less change in thickness during cooking, but required longer cooking times to reach 71 °C compared to all‐beef controls. Beef flavor intensity of pea fiber patties did not differ from 10% and 14% fat all‐beef patties. Different forms of pea fiber usage produced similar patty properties. Use of inner pea fiber in lower fat beef patties improved tenderness and cooking yield, without negative effects on juiciness and flavor.