CHARACTERISTICS OF LOW-FAT GROUND-BEEF CONTAINING TEXTURE-MODIFYING INGREDIENTS

Dietary fibers, starches, and Polydextrose(R) were incorporated unhydrated into 5 and 10% fat hamburger for texture modification and comparison to 5, 10, 20, and 30% fat controls. Levels for individual and total ingredients ranged from 0.5 to 4% and 3.5 to 6%, respectively. Treatments containing Polydextrose, starch, and fiber had cooking losses 20-40% less than controls. Patties containing three-way combinations of ingredients were more similar to 20% fat controls for texture traits than were those containing 1 or 2 ingredients. Patties with ingredients had less oily coating of the mouth, but were less juicy than controls. Beef flavor intensity scores were reduced slightly for low-fat patties with ingredients. Texture modification of low-fat ground beef is possible with food-grade ingredients.