QUALITY OF GROUND BEEF AS PREPARED WITH SPLEEN AND CORN GERM PROTEIN | ||
| Egyptian Journal of Agricultural Research | ||
| Article 14, Volume 74, Issue 2, June 1996, Pages 443-455 PDF (3.55 M) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejar.1996.427754 | ||
| Authors | ||
| MOHAMED A. ABDEL-SALAM; WAFAA Z. MOHAMED | ||
| Fish and Meat Research Department, Food Technology Research Institute, Agricultural Research Centre, Giza, Egypt | ||
| Abstract | ||
| Defatted corn germ protein (CGP), hand separated spleen (1155) in two forms i.e. raw HSS or defatted 1-155 slurry, and HSS-CGP slurry were incorporated at 5 to 35 percent in ground buffalo meat. Ten percent of raw HSS and / or HSS slurry resulted in a good qualaity ground beef. CGP and HSS-CGP slurries exhibited the optimum quality of ground beef at no more than 35.00 and 25.00% res. Mixing of CGP with HSS in uniform powder largely improved the ground beef characteristics. | ||
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