Replacement of Beef Fat with Partially Hydrogenated Plant Oil in Lean Ground Beef Patties
作者： M.N. LIU , D.L. HUFFMAN , W.R. EGBERT
DOI: 10.1111/J.1365-2621.1991.TB05401.X
关键词:
摘要: Partially hydrogenated plant oils (corn, cottonseed, palm, peanut and soybean) were substituted (in part) for beef fat in lean (10% fat) ground patties to improve nutrient content of beef. Effects such addition on composition consumer acceptability evaluated. Addition had little effect raw or cooked patties. Those containing corn palm oil not different (P>0.05) from all-beef cooking loss overall acceptability. Therefore substitution production may be feasible.
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