PROCESSING PARAMETERS AND PRODUCT PROPERTIES OF EXTRUDED BEEF WITH NONMEAT CEREAL BINDERS

Ground beef chuck was extruded with yellow corn flour, white corn flou r and white corn flour with soy fibre acting as the nonmeat binders. E xtrusion temperature was found to affect torque specific mechanical en ergy, die temperature, die pressure, residence time, extrudate's visua l appearance, expansion ratio, colour, and texture profile analysis. E xtrudate's storage stability was not affected by either extrusion temp erature nor cereal flour type. The additions of soy fiber did not sign ificantly affect product properties nor processing variables. However, addition of yellow corn flour increased the extrudate's yellowness du e to the presence of carotenoids. (C) 1995 Academic Press Limited