ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Textured cottonseed flour (TCF) was added to ground beef at levels of 15 and 30%. Effects on chemical and sensory properties were determined by compositional analysis and sensory evaluation of cooked beef patties. Protein quality was evaluated by rat feeding studies. Although ooking losses and cooking time, moisture and protein contents were inaffected by TCF, fat content was greater for 100% beef patties, and Gardner redness values decreased while yellowness increased with increased TCF. Increasing TCF decreased beef flavor and aroma and increased cereal flavor and aroma. Texture, similar for 100 or 85% beef patties, was mealier for patties containing 70% beef, and 100% beef patties were juicier. Growth (measured by protein efficiency ratios) was supported at a higher rate by beef blends than by casein, and net protein ratios, similar for 100 or 85% beef blends, were lower for the 70% blend. Digestibility of all treatments was excellent.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1976.tb01147.x
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