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Palatability and Texture of Ground Meat Patties Made with Varying Amounts of Pork and Turkey
Author(s) -
PARK S.,
NOVAKOFSKI J.,
BECHTEL P.J.,
McKElTH F.K.
Publication year - 1987
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.1365-2621.1987.tb05861.x
Subject(s) - seasoning , flavor , food science , palatability , chemistry , lean meat , raw material , organic chemistry
Meat mixtures were prepared containing pork lean and turkey lean in ratios of 0/100, 33/67, 100/0 and a constant fat content. Blends were prepared with and without a commercial seasoning‐antioxidant mixture (SA) and evaluated after 0, 3, 6 or 9 days (4°C) storage or 0, 14 or 28 days (‐20°C) storage. Flavor intensity scores for blends containing up to 67% turkey were not different (P > 0.05); however, 100% turkey patties had lower flavor intensity scores. Off‐flavor and firmness scores were not affected by blend for products containing between 33% and 100% pork lean, while storage had no effect on off‐flavor in products containing SA. Juiciness was not affected by blend or storage. Results indicate acceptable patties can be made from blends of pork and turkey containing relatively high levels of turkey.