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Replacement of Beef Fat with Partially Hydrogenated Plant Oil in Lean Ground Beef Patties
Author(s) -
LIU M.N.,
HUFFMAN D.L.,
EGBERT W.R.
Publication year - 1991
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.1365-2621.1991.tb05401.x
Subject(s) - cottonseed , food science , palm oil , cottonseed oil , chemistry , composition (language) , raw material , philosophy , linguistics , organic chemistry
Partially hydrogenated plant oils (corn, cottonseed, palm, peanut and soybean) were substituted (in part) for beef fat in lean (10% fat) ground beef patties to improve nutrient content of ground beef. Effects of such addition on composition and consumer acceptability were evaluated. Addition of hydrogenated plant oils had little effect on composition of raw or cooked patties. Those containing hydrogenated corn or palm oil were not different (P>0.05) from all‐beef patties in cooking loss or overall acceptability. Therefore substitution of hydrogenated oils for beef fat in production of lean ground beef patties may be feasible.