Texture, color and sensory characteristics of ground beef patties containing bovine blood proteins

Inclusion of blood proteins as a substitute for lean in ground beef patties does not cause significant taste or texture changes or harm oxidative stability. Cooking loss and oxidative steadiness undergo minimal change in ground beef with 0.5% RC, 0.75% DC, or 3.5% BP. Every kind of blood protein provides distinct flavor notes to ground beef, even at minimum levels.