Effect of Mixture and Storage on the Palatability of Beef‐Turkey Patties

Abstract

Beef and turkey mixtures were formulated to contain 100/O, 80120, 60/40, 40/60, 20/80 or O/100% lean beef/lean turkey with a constant fat content. Sensory parameters and physical characteristics were measured to evaluate the product during storage. There were no differences (P>O.O5) in beef flavor between 80% and 100% beef products or between 0%, 20%, 40% and 60% beef patties. Juiciness scores were increased by adding turkey while texture scores were decreased. Similarly, 80% and 100% beef patties had greater (PcO.05) hardness than other mixtures. Off-flavor scores were not affected by mixture although malonaldehyde content of cooked patties increased markedly as the percentage of turkey increased. In general, ground beef products containing between 20% to 80% turkey had similar sensory, storage and physical characteristics.

Properties of Turkish‐style Sucuk Made With Different Combinations of Beef and Hen Meat

“…Sausages containing 50% red meat also had the highest acceptability (Dawson 1970). Park et al. (1987) stated that meat products like ground beef containing 20–80% turkey meat had quite similar sensory, storage and physical properties.…”

“…Sausages containing 50% red meat also had the highest acceptability (Dawson 1970). Park et al (1987) stated that meat products like ground beef containing 20-80% turkey meat had quite similar sensory, storage and physical properties. Increasing the ratio of turkey white meat in breakfast sausage formulations caused the sensory impact of beef flavor to decrease.…”

Characteristics of Low‐fat Ground Beef Containing Texture‐modifying Ingredients

“…Low-fat ground beef that has acceptable palatability is in demand, because ground beef with 20-30% fat contains a higher caloric density. Ground beef with fat ranging from E-30% has been extended with soy protein (Cross et al, 1975;Drake et al, 1975), corn protein (Lin and Zayas, 1987), plasma proteins (Suter et al, 1976;Seideman et al, 1979), pork (Parizek et al, 1981), turkey (Park et al, 1987), collagen (Chavez et al, 1986), and mechanically deboned beef (Seideman et al, 1977). However, those studies did not explore textural modification of extenders in ground beef with 5 or 10% fat.…”

Characteristics of Chicken Frankfurters Formulated with Varying Levels of Pork and Chicken Fats

“…One possible means of improving the texture and flavor of poultry frankfurters is to use mixed species meat products. These products are made from a combination of tissues from different species in an attempt to utilize the favorable attributes of each ingredient to optimize product quality (Park et al, 1987). By substituting lower-moisture pork fat for chicken fat, the firmness of chicken frankfurters could be increased, as their soft texture results from the high water content of chicken fat.…”