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, Page 443-455 PDF (3.55 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejar.1996.427754 | ||||
 View on SCiNiTO | ||||
| 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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