Characteristics of beef patties affected by adding soya meat Effect of soya meat on the quality of beef patties

Meat Research Pub Date : 2023-06-30 DOI:10.55002/mr.3.3.56
M. Islam, A. Akter, T. Sarker, FT Meem, Sammer-Ul Hassan, S. Fariha, SS Islam
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Abstract

The study was conducted to characterize nutritional, sensory quality and economic feasibility of beef patties as affected by adding soya meat. Therefore, the experiment was conducted with a view to investigate inclusion of soya meat in beef patties with five treatments (T0 = 100% beef; T1 = 75% beef + 25% soya meat; T2 = 50% beef + 50% soya meat; T3 = 25% beef + 75% soya meat and T4 = 100% soya meat) having three replications. The results indicated that adding soy meat to beef patties decreased CP and EE but increased cooking yield and ash. Differences in moisture, CP, EE, ash, CHO, and cooking yield were highly significant (p<0.0001). pH fell in the samples as storage time increased, but increased when soy meat was added and it was found highly significant (p<0.0001) varied. With a high level of soy meat incorporation, L* values increased while a* values decreased. Except for L* values, no discernible variation in the color parameter was found. By using soy meat in beef patties, production costs were reduced. In terms of sensory evaluation, beef patties treated with 50% and 75% soy meat were found to be more acceptable.
添加豆肉对牛肉饼品质的影响
研究了添加豆肉对牛肉饼的营养、感官品质和经济可行性的影响。为此,本试验采用5种处理(T0 = 100%牛肉;T1 = 75%牛肉+ 25%豆肉;T2 = 50%牛肉+ 50%豆肉;T3 = 25%牛肉+ 75%豆肉,T4 = 100%豆肉),3个重复。结果表明,牛肉饼中添加豆肉降低了粗蛋白质和粗脂肪,但提高了蒸煮得率和灰分。水分、CP、EE、灰分、CHO和蒸煮产量的差异极显著(p<0.0001)。样品的pH值随储存时间的延长而下降,但添加豆肉后pH值升高,且变化极显著(p<0.0001)。随着豆肉添加量的增加,L*值增加,a*值降低。除了L*值外,颜色参数没有明显的变化。用豆肉制作牛肉饼,降低了生产成本。在感官评价方面,用50%和75%豆肉处理的牛肉饼更容易被接受。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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