Texture, Color and Sensory Characteristics of Ground Beef Patties Containing Bovine Blood Proteins |
| |
| Authors: | J C GUZMA&#; K W MCMILLIN T D BIDNER S DUGAS-SIMS J S GODBER |
| |
| Affiliation: | Author Guzmán is with PROCASA, Diagonal 6 10–65, zona 10, Centro Gerencial Las Margaritas, 70 nivel Oficina 701–B, 01010 Guatemala, Guatemala, Central America. Authors McMillin and Bidner are with the Dept. of Animal Science, Louisiana Agricultural Experiment Station, Louisiana State Univ. Agricultural Center, Baton Rouge, LA 70803–4210. Author Dugas-Sims is with BCM Contierse, Inc., 108 St. Anthony, Mobile, AL 36633. Author Godber is with the Dept. of Food Science, Louisiana Agricultural Experiment 'Station, Louisiana State Univ. Agricultural Center, Baton Rouse. LA 70803. |
| |
| Abstract: | Three levels of bovine plasma (BP; 1.5, 2.5, 3.5%), red cell (RC; 0.5, 0.75, 1.0%) and decolorized red cell (DC; 0.75, 1.5, 2.25%) proteins were substituted for lean in ground beef patties. Increased RC decreased HunterLab L* and b* values and DC increased L* values, b* values, nonheme iron, and heme iron in uncooked and cooked patties. Soy-type flavors with BP, bloody and metallic flavors with RC and sour flavors with DC increased compared with control patties. Color, iron, cooking loss, and oxidative stability were minimally changed in ground beef with 0.5% RC, 0.75% DC, or 3.5% BP. |
| |
| Keywords: | ground beef plasma red cells color texture |
|
|
