Influence of coagulated whey and texturized soy protein on the acceptability of ground beef patties

This study was designed to determine the effects that coagulated cottage cheese whey solids in combination with texturized soy protein have on sensory attributes, storage life, and composition of ground beef patties. Two extenders (whey and soy protein) were combined with beef lean and beef fat to form patties of the following total extender levels: 5, 10 and 15 percent. The total fat content of the control or basic ground beef block was approximately 22 percent. The extenders replaced an equal amount, by weight, of the ground beef.

Significant differences were noted for flavor score. All of the treatments were scored above the moderately full beef flavor level. All treatments were scored above the slightly dry level for juiciness. The addition of either soy protein or coagulated whey decreased the juiciness of extended ground beef patties. All treatments were scored above the moderately tender level and above the acceptable level for overall acceptability.

An increase in psychrophile counts/gm was observed as soy level increased. No serious increase in psychrophile counts/gm were observed with increasing level of coagulated whey.

Significant differences (P<0.001) were noted in the pH values among treatments but no significant differences were observed in the titratable acidity within treatments. An increase in levels of whey or soy resulted in an increase in pH.