Effects of inner pea fiber on fat retention and cooking yield in high fat ground beef

High fat ground beef (40 and 50% fat) containing different amounts of inner pea fiber (0, 10, 12, 14, 16% wt./wt.) was cooked to internal temperatures of approximately 90 degreesC using low power microwave energy. Raw and cooked samples were weighed and analyzed for moisture, fat, and protein content. Fat retention and cooking yield were calculated. Fat retention in high fat ground beef increased from 33% to values ranging between 85-98% when pea fiber was added. Likewise, cooking yield was substantially greater in ground beef containing pea fiber (87-94% yield) compared to the all-beef controls (52% yield). Inner pea fiber has the potential to be a useful ingredient in the development of food products required to retain maximum amounts of fat during high temperature heating. Published by Elsevier Science Ltd.