Effect of Cooking on Cholesterol Content of Patties Containing Different Amounts of Beef, Textured Soy Protein and Fat

Ground beef patties were prepared to contain 0, 10, 20 or 30% rehydrated textured soy protein (TSP) and 8, 16 or 27% fat. Patties were cooked from the frozen state on a rack in a preheated oven at 177°C to an endpoint internal temperature of 75°C. The cholesterol content of raw ground beef patties decreased as the amount of TSP increased and also decreased as the fat content decreased from 27 to 16 or 8%. At initial fat levels of 8 and 16%, there were no significant differences in cholesterol retention (per-patty basis) during cooking among patties with initial TSP (rehydrated) levels of 0, 10, 20 and 30%; at an initial fat level of 27%, however, patties containing TSP (10, 20 or 30%) retained substantially higher (P < 0.05) amounts of cholesterol when cooked than did those without TSP.