Sensory, Shear, and Cooking Properties of Lower-Fat Beef Patties Made with Inner Pea Fiber |
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| Authors: | ET Anderson BW Berry |
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| Affiliation: | Anderson is affiliated with the Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, and is presently at Food Surveys Research Group, Beltsville Human Nutrition Research Center, Agricultural Research Service, USDA, Beltsville, MD 20705. Berry is at Meat Science Research Laboratory, Beltsville Agricultural Research Center, Agricultural Research Service, USDA, Beltsville, MD 20705. |
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| 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. |
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| Keywords: | ground beef lower fat pea fiber flavor sensory |
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