TY - JOUR
T1 - Effect of Mixture and Storage on the Palatability of Beef‐Turkey Patties
AU - PARK, S.
AU - NOVAKOFSKI, J.
AU - McKEITH, F. K.
AU - BECHTEL, P. J.
PY - 1987/9
Y1 - 1987/9
N2 - Beef and turkey mixtures were formulated to contain 100/0, 80/20, 60/40, 40/60, 20/80 or 0/100% lean beef/lean turkey with a constant fat content. Sensory parameters and physical characteristics were measured to evaluate the product during storage. There were no differences (p>0.05) in beef flavor between 80% and 100% beef products or between 0%, 20%, 40% and 60% beef patties. Juiciness scores were increased by adding turkey while texture scores were decreased. Similarly, 80% and 100% beef patties had greater (p<0.05) hardness than other mixtures. Off‐flavor scores were not affected by mixture although malonaldehyde content of cooked patties increased markedly as the percentage of turkey increased. In general, ground beef products containing between 20% to 80% turkey had similar sensory, storage and physical characteristics.
AB - Beef and turkey mixtures were formulated to contain 100/0, 80/20, 60/40, 40/60, 20/80 or 0/100% lean beef/lean turkey with a constant fat content. Sensory parameters and physical characteristics were measured to evaluate the product during storage. There were no differences (p>0.05) in beef flavor between 80% and 100% beef products or between 0%, 20%, 40% and 60% beef patties. Juiciness scores were increased by adding turkey while texture scores were decreased. Similarly, 80% and 100% beef patties had greater (p<0.05) hardness than other mixtures. Off‐flavor scores were not affected by mixture although malonaldehyde content of cooked patties increased markedly as the percentage of turkey increased. In general, ground beef products containing between 20% to 80% turkey had similar sensory, storage and physical characteristics.
UR - http://www.scopus.com/inward/record.url?scp=0042915968&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=0042915968&partnerID=8YFLogxK
U2 - 10.1111/j.1365-2621.1987.tb14033.x
DO - 10.1111/j.1365-2621.1987.tb14033.x
M3 - Article
AN - SCOPUS:0042915968
SN - 0022-1147
VL - 52
SP - 1159
EP - 1160
JO - Journal of food science
JF - Journal of food science
IS - 5
ER -