Effect of Extending Beef Patties With Milk Co‐precipitates

Granulated type calcium co‐precipitates (CCP) with and without wheat flour were used to extend ground beef with fat levels of 20 and 30%. The hydrated CCP was added at the level of 30% by weight and the physical, chemical and sensory properties of the mixture were evaluated along with those of all‐meat patties and patties extended with texturized soya protein. Results of physical and chemical analyses were variable and showed no definite trend. All‐meat patties gave the highest yield, lowest shrinkage and highest fat content after cooking. Patties extended with CCP and wheat flour had the highest moisture content and lowest penetrometer values at both fat levels. Sensory evaluation revealed that patties extended with CCP and wheat flour had the best appearance, flavor and texture and were generally the most acceptable.