Abstract
Beef chuck and plate cuts obtained from U.S.D.A. utility grade carcass were mixed and ground through a 0.318 cm plate. The ground meat was extended with extruded and non-extruded defatted peanut meal. Hydrated defatted peanut meal was added at the rate of 20 and 30 parts to 80 and 70 parts of the ground meat, respectively. All treatments were formulated to contain 20% fat in the final patty and loaf products. Extruded and non-extruded meat products were stored at -18 C for periods up to 6 weeks. All quality evaluations were conducted on cooked meat products.
Ground meat patties and loaves extended with non-extruded peanut meal exhibited similar cooking losses to those either extended with extruded peanut meal or 100% beef products. Control meat products stored for 4 weeks or longer required larger forces to shear than the non-stored patties. Freezing storage of the extended meat products did not result in a change of shearing forces. These forces were similar to the shearing force exhibited by freshly prepared products. Trained sensory panelists indicated that extended meat patties were more tender and less cohesive than non-extended patties. However, sensory acceptability tests indicated similar acceptability ratings for the extended and non-extended meat patties and loaves.
Available as PDF only - Use Download Feature
Keywords: peanut meal, Extended ground meat, sensory quality, Peanut:ground meat mixtures
How to Cite:
Ahmed, E. & West, R., (1981) “Quality of Cooked Ground Beef Extended with Defatted Peanut Meal¹”, Peanut Science 8(1), p.31-35. doi: https://doi.org/10.3146/i0095-3679-8-1-8