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The Use of Mechanically Separated Spleen in Meat Patties
Author(s) -
BITTEL R. J.,
GRAHAM P. P.
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb03039.x
Subject(s) - food science , flavor , taste , chemistry , tenderness
Ground meat (beef) patties containing 0, 5, and 10% mechanically separated spleen (MSS) yielded 69% after oven broiling. Control patties contained more fat and less copper and zinc than the 5 and 10% MSS products. Products made with 5 and 10% MSS contained 2.6 and 3.8 times more iron, respectively, than the control. Taste panel data indicated no significant differences between the patties with respect to juiciness, flavor, mouth‐feel or overall acceptability. Results indicated that up to 10% MSS can be added to ground beef without adversely affecting consumer acceptance of the cooked product.