PLASMA-PROTEIN ISOLATE AND TEXTURED SOY PROTEIN IN GROUND-BEEF FORMULATIONS

Cow meat and U.S. Choice or Good beef plates were used to make 20 ground beef formulations. One batch contained only beef (control), 9 batches contained beef and TSP (one of three brands at one of three substitution levels), 1 batch contained beef and PPI, and 9 batches contained both TSP and PPI. Brand of TSP affected color of the raw patties and appearance and dimensional shrinkage of cooked patties, with direction and extent of effects on raw patty color and cooked patty dimensions being determined by the interaction of TSP brand with level of TSP substitution and/or use of PPI. Addition of 1% PPI improved (P < 0.05) the texture, flavor and palatability of patties and increased (P < 0.05) the cohesiveness of cooked patties (as measured by force and area under the deformation curve), irrespective of brand or substitution level of TSP. The effect of addition of 1% PPI on texture and appearance of raw patties and on weight loss and dimensional shrinkage of cooked patties was a function of the combined effects of brand of TSP, percentage of TSP and use of PPI. In general, however, use of 1% PPI was not able to negate most of the undesirable effects of 20% or 30% TSP addition. Copyright © 1979, Wiley Blackwell. All rights reserved