A Storage Study of Six Commercial Soy Protein Ingredients Combined with Ground Beef

EXTENDED STORAGE STUDY OF PREPARED FROZEN FOODS CONTAINING PROTEIN CONCENTRATES1

“…Under conditions of fluctuating temperature, HQL is limited to 3 months and PSL to 6 months. Kluter et al (1974) found that addition of 20% or more textured soy ingredients to ground beef patties resulted in significantly reduced acceptability. In our study, addition of protein concentrates was limited to a maximum of 10.5%.…”