Ground beef and soy‐beef mixtures were stored at 3°C, and microbiological enumerations and thiobarbituric acid (TBA) measurements conducted to investigate the effect of soy protein concentrate on ground beef shelf life. Soy‐beef formulations have lower oxidation rates than the ground beef mixtures as indicated by lower thiobarbituric acid (TBA) values. At the end of 6 storage days, the soy‐beef formulations had higher numbers of staphylococci, coliforms, proteolytics, and total organisms, but this was usually not statistically significant. The ground beef and tap water mixtures consistently gave the lowest counts of all enumerations.
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Thompson et al. (1978) studied this question.
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