Non-commercial use of soy protein products as extenders for ground beef

UNCG Author/Contributor (non-UNCG co-authors, if there are any, appear on document)
Margot Lucile Dale (Creator)
The University of North Carolina at Greensboro (UNCG )
Web Site:
Joan P. Cassilly

Abstract: The purposes of this study were to determine the acceptability and weight loss of ground beef prepared with amounts of soy protein products added according to manufacturers' instructions. Broiled meat patties were subjectively evaluated by a ten member taste panel consisting of students, staff and faculty of the University of North Carolina at Greensboro. Meat patties were shaped from ground beef, ground beef with soy protein added by the manufacturer (IPD@), ground beef mixed with PluaMeat@, and ground beef mixed with Soyburgex®. Each meat patty was weighed before and after broiling. Acceptability tests were conducted on five replications for all four meat patties. The data were analyzed by one-way and two way analyses of variance. The mean, range, and median were computed on the percentage weight loss of each product for the five sessions. Results of the one-way analysis indicated that there were highly significant differences (p = 0.01) in the acceptability of ground beef products prepared with amounts of soy protein product added according to manufacturers' instructions; ground beef was the most acceptable, and ground beef with Soyburger® was the least acceptable. This was evident in all five testing sessions. Some of the panel members commented that flavor was the most important factor in determining acceptability. Results of the two-way analyses indicated that session did not affect the ratings of the panel members. Although no statistical tests were conducted on weight loss, the descriptive data showed that weight loss of ground beef was greater than weight loss of the ground beef with Soyburger®.

Additional Information

Language: English
Date: 1976

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