Low‐fat patties containing water, carrageenan, encapsulated salt and hydrolyzed vegetable protein (carrageenan‐based patties) with 0, 1, 2 or 3% potassium lactate were compared to low‐fat all‐beef patties with no additives. Carrageenan‐based patties had enhanced (P<0.05) sensory properties (juiciness, tenderness, mealiness and beef flavor intensity) compared to all‐beef patties. The bacterial populations of low‐fat, carrageenan‐based patties did not differ (P<0.05) from low‐fat all‐beef patties. Bacterial growth in low‐fat, carrageenan‐based patties was reduced through the use of 2 or 3% potassium lactate with no deleterious effects on the sensory properties of the low‐fat, ground beef. However, low‐fat, carrageenan‐based patties underwent greater (P<0.5) discoloration and lipid oxidation during aerobic refrigerated storage than all‐beef patties.
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Egbert et al. (1992) studied this question.