Sensory, shear, and cooking properties of lower-fat beef patties made withinner pea fiber

Lower fat (10% and 14%) ground beef patties containing inner pea fiber as d ry powder or as part of a high fat mixture were compared to all-beef pattie s (10%, 14%, and 18% fat). Patties processed with pea fiber had improved te nderness and cooking yields and showed less change in thickness during cook ing, but required longer cooking times to reach 71 degrees C compared to al l-beef controls. Beef flavor intensity of pea fiber patties did not differ from 10% and 14% fat all-beef patties. Different forms of pea fiber usage p roduced similar patty properties. Use of inner pea fiber in lower fat beef patties improved tenderness and cooking yield, without negative effects on juiciness and flavor.