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Three experiments were conducted in which ground beef patties were prepared to contain 20 or 30% fat and O-50% of rehydrated textured soy protein (TSP). Among patties with 20% fat, those with 20, 25 or 30% of a reference soy protein (TSP I) were desirable in appearance on the first day of retail display; among patties with 30% fat only those with 20% soy protein (TSP I) were desirable in appearance on day-l of retail display. Comparison of 7 brands of textured soy protein (TSP Ill through TSP IX) revealed differences among blended beef patties in cooking loss, appearance and palatability traits. Not all soy products that were available for these tests were of equal efficacy for use in blended ground beef patties. Selection of an appropriate soy protein can overcome deficiencies in appearance, can materially reduce cooking shrinkage and can be used without significantly detracting from the palatability of cooked beef patties. The choice of a specific soy protein for use in blended-beef patties should be predicated upon organoleptic evaluation of the products under consideration and knowledge of intended form of sale (cooked vs raw). If the product is to be sold in cooked form, the fat percentage should exceed 20% to optimize flavor desirability and overall palatability. If the product is to be sold at retail in the raw form, the combined proportion of fat plus textured soy protein should not exceed 50% of the final batch composition.

Twelve batches of frankfurters were prepared to contain 10, 25 or 40% mechanically deboned (MDB) meat from each of four sources (young goat, old goat, mutton and pork) and compared to a control frankfurter batch comprised of manually deboned beef and pork. MDB pork (derived from neckbones, vertebrae and ribs which had been previously debohed manually) contained less (P < 0.05) moisture and protein as well as more (P < 0.05) fat, ash and calcium than old goat, young goat and mutton (all of which were obtained by mechanically deboning whole carcasses). There were no major differences in moisture, fat or protein among the 13 batches of frankfurters. Processing characteristics (extent of fatting-out, ease of peelability, external surface color) differed very little when frankfurters containing MDB goat or MDB mutton were compared with control frankfurters. Frankfurters containing 10% MDB pork were acceptable in processing traits, but those containing 25% or 40% of MDB pork were very susceptible to mechanical deformation. Consumer panelists (n = 95) generally preferred or did not dislike the flavor, juiciness and texture of frankfurters containing 10, 25 or 40% MDB goat (young or old); 10, 25 or 40% MDB mutton; or 10% MDB pork when compared to control frankfurters. Frankfurters containing 25% or 40% MDB pork were assigned lower (P < 0.05) palatability ratings than were control frankfurters. Data suggest than desirability of MDB meat for use in processed meats may depend more on the proportion of bone in the meat that is mechanically deboned than upon differences in species.

Cooking and chemical properties were investigated on beef patties formulated from UDSA Choice or Cutter-Canner cow beef; processed by either grinding, flaking, or flaking, then grinding; and subjected to final broiling from the precooked or raw state. Quality grade of lean exerted minimal influence on the cooking and chemical properties. Precooked patties had more total cooking losses than nonprecooked patties. For precooked patties made from flaked beef, most of the losses in weight; and configuration occurred during precooking rather than final broiling. The opposite was true for precooked patties made from gro and beef. Thus, in order to maximize yield and minimize configurational changes the method of patty processing should be considered in deciding whether to precook patties prior to freezing.

Ground beef with added beef plasma protein concentrate was evaluated mechanically and organoleptically to measure the effect on the binding forces in the cooked meat. The meat patties were cooked, cooled and tested in a constant loading rate, pneumatically operated testing machine with output fed into an X-Y plotter. From the force-deformation curves, the following values were determined: (1) force, stress and deformation at the bioyield point; (2) area under the curve to represent work performed; (3) initial tangent modulus; (4) tangent modulus; and (5) secant modulus. A special holding device was developed to permit tension loading of the patties at a rate of 5 cm/min until rupture of the meat occurred. Treatments consisted of: (1) all meat (control); (2) addition of 1% plasma protein; (3) 2% plasma protein added; (4) addition of 1% plasma protein rehydrated to equivalent moisture content of control; and (5). addition of 2% plasma protein rehydrated to equivalent moisture content of control. Treatments 2, 3, 4 and 5 were significantly higher (P < 0.01) than the control group for force and stress at bioyield and area under the curve. Significant differences (P < 0.05) among treatments were obtained for deformation at bioyield and tangent modulus. Companion samples from the above treatments were evaluated for elasticity and toughness by a taste panel. The sensory panel ratings for toughness were significantly and positively correlated (P < 0.01) with values obtained in the mechanical tests for force at bioyield point, tangent modulus and area under the curve. Sensory evaluations for the elasticity property of the patties were not significantly influenced by the formulation treatments nor was elasticity (sensory panel rating) sigkcantly associated with the mechanical properties considered in the current study.

The effect of freezing on the mechanical properties of lamb chops was evaluated. Fresh and frozen lamb chops (20 pairs) were cooked, cooled and tested in a constant loading rate, pneumatically operated testing machine with output fed into an X-Y plotter. Core samples (1.27 cm diam) from the longissimus dorsi muscle of the cooked lamb chops were sheared at the rate of 5 cm/min by use of a Warner-Bratzler shearing device in the testing machine. From the force-deformation curves, the following values were determined: (1) force, stress, deformation and strain at point of inflection, bioyield and rupture points; (2) area under the curve; (3) apparent modulus of elasticity; and (4) secant modulus. The values for apparent modulus of elasticity, deformation, strain, secant modulus and area under the force-deformation curve to the point of inflection were significantly (P < 0.05) different for fresh and frozen chops. Analysis of force data and stress values indicated that these values were not influenced significantly by freezing and subsequent frozen storage.