Presented at the 36th Annual Meetina of the Institute of Food Technologists, Anaheim, June 6–9, 1976.
SENSORY EVALUATION OF MEAT PRODUCTS CONTAINING COAGULATED CHEESE WHEY LACTALBUMIN
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 42, Issue 1, pages 281–282, January 1977
How to Cite
JELEN, P. and McINTYRE, D. (1977), SENSORY EVALUATION OF MEAT PRODUCTS CONTAINING COAGULATED CHEESE WHEY LACTALBUMIN. Journal of Food Science, 42: 281–282. doi: 10.1111/j.1365-2621.1977.tb01274.x
This work was supported by a grant from the Alberta Agricultural Research Trust.
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 5/18/76; revised 8/23/76; accepted 8/31/76.
Sensory properties of beef, pork and turkey meat loaves and beef patties containing heat-coagulated cheese whey lactalbumin curd (LC) were evaluated by hedonic scale taste panel procedures. Beef products showed significant linear regression between decreasing hedonic scores and increasing % LC when served under normal light, but not under red light. Pork and turkey loaves containing 0, 5 or 10% LC did not differ significantly. Products containing 20% LC were significantly inferior. Poor appearance of beef products containing LC may have influenced their low rating. Ground pork and ground turkey appeared more compatible. with the LC than ground beef.