Effect of Mixture and Storage on the Palatability of Beef‐Turkey Patties

S. PARK, J. NOVAKOFSKI, F. K. McKEITH, P. J. BECHTEL

Research output: Contribution to journalArticlepeer-review

Abstract

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.

Original languageEnglish (US)
Pages (from-to)1159-1160
Number of pages2
JournalJournal of food science
Volume52
Issue number5
DOIs
StatePublished - Sep 1987
Externally publishedYes

ASJC Scopus subject areas

  • Food Science

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