Quality of Broiled Beef Patties Supplemented with Wheat Germ Protein Flour

Quality characteristics of ground beef patties, supplemented with hydrated wheat germ protein flour (WGPF) at levels 2.0, 3.5, and 5.0% were studied. Water‐holding capacity decreased and pH increased with addition of WGPF. Water activity was not affected. Supplemented beef patties had lower cooking losses and changes in diameter and higher yields than control patties. Supplemented beef patties exhibited lower shear force and compression values than all‐meat patties. No differences were found in wheat‐like aroma and flavor. WGPF has potential for use as an extender in ground meat products.