Replacement of Beef Fat with Partially Hydrogenated Plant Oil in Lean Ground Beef Patties |
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| Authors: | MN LIU DL HUFFMAN WR EGBERT |
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| Affiliation: | Authors Egbert and Huffman are with the Dept. of Animal and Dairy Sciences and Alabama Agricultural Experiment Station, Auburn University, AL 36849. Author Liu is with the Dept. of Food Science at North Carolina State Univ., Raleigh, NC |
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| Abstract: | Partially hydrogenated plant oils (corn, cottonseed, palm, peanut and soybean) were substituted (in part) for beef fat in lean (10% fat) ground beef patties to improve nutrient content of ground beef. Effects of such addition on composition and consumer acceptability were evaluated. Addition of hydrogenated plant oils had little effect on composition of raw or cooked patties. Those containing hydrogenated corn or palm oil were not different (P>0.05) from all-beef patties in cooking loss or overall acceptability. Therefore substitution of hydrogenated oils for beef fat in production of lean ground beef patties may be feasible. |
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