Relationships of physical properties of fat-substitutes, cooking methods and fat levels with quality of ground beef patties

Ground beef patties containing 2 fat levels (5%, 10%), and 3 fat-substitute s (LeanBind, Rice*Complete 3, and Sta-Slim 171) were processed using 3 cook ing methods (microwave, roasting, and pan-frying). Correlation analyses bet ween patty quality and the physical properties of the fat-substitutes, as w ell as the composition of both raw and cooked patties were conducted. Regre ssion models of patty quality parameters as functions of the physical prope rties of the fat-substitutes, and as the function of therapy composition we re developed. This work demonstrated that the fat-substitutes can be evalua ted based on regression models relating patty quality to the physical prope rties of the fat-substitutes.