Quality characteristics of ground beef patties extended with moist‐heated and unheated seed meals

Abstract

Abstract Extending ground beef with 5% peanut, soybean, pecan, or field pea meals increased cooked yields and water‐retention properties of beef patties. Extended patties were more tender, requiring less force to compress than all‐beef patties. Protein content was significantly increased by the addition of peanut and soybean meal to ground beef. Unheated meals produced patties with larger volumes but were poorer in aroma and flavor qualities than all‐beef patties or those prepared with heated meals. Moist heat effectively improved aroma and flavor qualities of the meals without altering their binding properties.