Texture, Color and Sensory Characteristics of Ground Beef Patties Containing Bovine Blood Proteins

Document Type

Article

Publication Date

1-1-1995

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. Copyright © 1995, Wiley Blackwell. All rights reserved

Publication Source (Journal or Book title)

Journal of Food Science

First Page

657

Last Page

660

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