Textured soy proteins for use in blended ground beef patties
1976
Smith, G.C. | Marshall, W.H. | Carpenter, Z.L.
Extract: Selection of an appropriate soy protein can overcome deficiencies in appearance, materially reduce cooking shrinkage, and can be used without significantly detracting from the palatability of cooked beef patties. If the soy protein product is sold in cooked form, fat percentage should exceed 20% to optimize flavor desirability and palatability. If it is to be sold at retail in raw form, the combined proportion of fat plus textured soy protein should not exceed 50% of the final batch composition.
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Эту запись предоставил National Agricultural Library