Comparisons of patties using mixtures of ground meat from beef, pork and chevaline

T V Eades; T M Moore; R G Godbee; E Halpin; G C Skelley

doi:10.1016/0309-1740(88)90053-8

Comparisons of patties using mixtures of ground meat from beef, pork and chevaline

Meat Sci. 1988;24(2):127-32. doi: 10.1016/0309-1740(88)90053-8.

Authors

T V Eades¹, T M Moore, R G Godbee, E Halpin, G C Skelley

Affiliation

¹ Department of Animal Science, South Carolina Agricultural Experiment Station, Clemson University, Clemson, South Carolina 29634-0361, USA.

PMID: 22055885
DOI: 10.1016/0309-1740(88)90053-8

Abstract

Sensory panels were used to evaluate five different ground meat products. The control product was ground beef and this was compared with products consisting of 70% beef and 30% pork; 50% beef, 30% pork, and 20% chevaline; 40% beef, 30% pork, and 30% chevaline; and 30% beef, 30% pork, and 40% chevaline. Analysis of sensory panel data revealed no significant difference (P < 0·05) in juiciness, flavor intensity, or flavor desirability. Raw and cooked samples of each of the five products were analyzed for proximate composition and were found to be comparable in nutritive value. There were small but non-significant differences in amino acid composition.