Effect of Soy Level and Storage Time on the Quality Characteristics of Ground Beef Patties |
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| Authors: | F K RAY N A PARRETT B D VAN STAVERN H W OCKERMAN |
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| Affiliation: | Authors Parrett, Van Stavern, and Ockerman are affiliated with the Dept. of Animal Science, The Ohio State Univ., Columbus, OH 43210 and The Ohio Agricultural Research &Development Center, Wooster, OH 44691.;Author Ray, formerly with Ohio State Univ., is now affiliated with the Dept. of Animal Science, Oklahoma State Univ., Stillwater, OK 74074. |
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| Abstract: | Ground beef patties containing 0, 10, 16, 21 or 26% hydrated soy protein were stored at 0°C for 0, 2, 4, 7 or 10 days before evaluating for the effects of soy level and storage time on quality changes. Reflectance values indicated that soy level had no significant effect on patty color when measured at either 525 or 685 nm. Storage time significantly (P < 0.01) affected reflectance values when measured at 685 nm, the control patties being brighter in color than patties evaluated at all other storage times. Both soy level and storage time significantly (P < 0.01) affected subjective color observations. As soy level and storage time increased, patty color became much darker and therefore less attractive. TBA values for all treatments containing soy were significantly (P < 0.01) lower than the value for the patties containing no soy. As the level of soy increased, the percent moisture within the fresh patties significantly (P < 0.01) increased. A significant (P < 0.01) cubic effect was found when relating storage time to percent moisture. Increasing the soy level in all cases resulted in a significant (P < 0.01) increase in cooking yields. |
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