Soybeans vs. Textured Soy Proteins as Meat Extenders. Cooking Losses, Palatability, and Thiamin Content of Freshly Cooked and Frozen Meat Loaves

J Am Diet Assoc. 1982 Oct;81(4):439-44.

Abstract

The effects of replacing 30 percent of the ground beef in meat loaves with boiled ground soybeans or textured soy protein (TSP) were studied. The substitutions were equally effective in increasing yields of freshly cooked, raw frozen and cooked, and cooked, frozen, and reheated meat loaves. Scores for several palatability characteristics, including general desirability, were higher for meat loaves containing soybeans than for loaves containing TSP. The mixtures and loaves contained similar amounts of protein and thiamin. Cooking losses and mean palatability scores indicated advantages for freezing raw loaf mixtures rather than cooked loaves.

Publication types

  • Comparative Study

MeSH terms

  • Animals
  • Cattle
  • Cooking / economics
  • Cooking / standards
  • Dietary Fats / analysis
  • Dietary Proteins / analysis
  • Frozen Foods / standards
  • Meat / analysis
  • Meat / standards*
  • Plant Proteins, Dietary / standards*
  • Soybeans*
  • Thiamine / analysis*

Substances

  • Dietary Fats
  • Dietary Proteins
  • Plant Proteins, Dietary
  • Thiamine