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

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 du...