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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书目信息
出版者
Elsevier Ltd
其它主题
Ground beef; Nutrient values; Textured vegetable proteins
语言
英语
类型
Journal Article; Text
2024-02-27
MODS