CORN GERM PROTEIN FLOUR AS AN EXTENDER IN BROILED BEEF PATTIES

Beef patties were extended at levels of 10, 20, and 30% of the uncooked weight with hydrated defatted corn germ protein flour (CGPF). Extended patties had lower cooking losses and higher cooked yields than control patties. Adding CGPF did not affect moisture or fat contents in broiled patties, but lowered protein content. The amino acid composition of experimental patties was comparable to that of the control. The water‐holding capacity and pH of raw patties increased with increasing levels of added CGPF. Incorporation of CGPF affected sensory characteristics of the product; meaty aroma and flavor of all‐meat patties was significantly higher than experimental samples and decreased with an increase in added CGPF. CGPF has potential use as an extender in coarsely ground meats. Copyright © 1990, Wiley Blackwell. All rights reserved