EFFECT OF WHEAT-GERM PROTEIN FLOUR ON THE QUALITY CHARACTERISTICS OF BEEF PATTIES COOKED ON A GRIDDLE

Patties with ground beef alone or extended with wheat gem protein flou r (WGPF) at levels of 2.0, 3.5, and 5.0% were fabricated. WGPF was add ed as a slurry. Beef patties were. cooked on a griddle to a temperatur e of 69+/-1C. With the addition of WGPF, water holding capacity decrea sed and pH increased. No difference was found in a(W). Yield increased and cooking losses decreased as extension level increased. Beef patti es with WGPF added shrank less than all Beef patties. Protein and fat contents decreased, but moisture increased with the addition of WGPF. Extension with WGPF did not cause significant changes in amino acid co ntent. Wheat-like aroma and flavor as well as juiciness and tenderness increased as extension level increased. No difference in lightness wa s found; however, redness decreased and yellowness increased with incr easing WGPF. WGPF showed a potential use as a meat extender.