Relationships of physical properties of fat-substitutes, cooking methods and fat levels with quality of ground beef patties

Ground beef patties containing 2 fat levels (5%, 10%), and 3 fat-substitutes (LeanBind, Rice*Complete 3, and Sta-Slim 171) were processed using 3 cooking methods (microwave, roasting, and pan-frying). Correlation analyses between patty quality and the physical properties of the fat-substitutes, as well as the composition of both raw and cooked patties were conducted. Regression models of patty quality parameters as functions of the physical properties of the fat-substitutes, and as the function of therapy composition were developed. This work demonstrated that the fat-substitutes can be evaluated based on regression models relating patty quality to the physical properties of the fat-substitutes.