Oilseed Protein Ingredients as Antioxidant for Meat in Foodservice 1

This study indicates that glandless cottonseed, peanut or soy protein ingredients may be incorporated in gravy or sauce for precooked meat products to retard development of oxidative rancidity. The oilseed protein ingredients were incorporated in the gravy in which cooked ground beef patties (100% b...

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Bibliographic Details
Published in:Journal of food protection 1981-04, Vol.44 (4), p.254-256
Main Authors: Rhee, Ki Soon, Ziprin, Yolanda A
Format: Article
Language:English
Online Access:Get full text
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Summary:This study indicates that glandless cottonseed, peanut or soy protein ingredients may be incorporated in gravy or sauce for precooked meat products to retard development of oxidative rancidity. The oilseed protein ingredients were incorporated in the gravy in which cooked ground beef patties (100% beef) were stored; also, hot-water extracts of the protein ingredients were used as a cover liquid for refrigerated roast beef slices. Oxidative rancidity in the beef patties or in the roast beef slices after 3 and 6 days of storage at 4 C was determined by the thiobarbituric acid test.
ISSN:1944-9097
DOI:10.4315/0362-028X-44.4.254