QUALITY OF BROILED BEET PATTIES SUPPLEMENTED WITH WHEAT-GERM PROTEIN FLOUR

Quality characteristics of ground beef patties, supplemented with hydr ated wheat germ protein flour (WGPF) at levels 2.0, 3.5, and 5.0% were studied. Water-holding capacity decreased and pH increased with addit ion of WGPF. Water activity was not affected. Supplemented beef pattie s had lower cooking losses and changes in diameter and higher yields t han control patties. Supplemented beef patties exhibited lower shear f orce and compression values than all-meat patties. No differences were found in wheat-like aroma and flavor. WGPF has potential for use as a n extender in ground meat products.