Physical, chemical, and shelf-life characteristics of low-fat ground beef patties formulated with waxy hull-less barley

Ten percent hydrated, cracked waxy hull-less barley was incorporated into 9 0/10 (percentage lean/percentage fat) ground beef to produce a low-fat beef -barley patty which had substantially higher cook yields and water retentio n than either of the controls (80/20 beef; 90/10 been. Instron texture prof ile analysis revealed that the beef-barley burger was less chewy, springy, cohesive, gummy, and hard than the controls. Aerobic plate counts indicated that, after six days of refrigerated storage, the beef-barley patty did no t spoil any faster than the control. Thiobarbituric acid numbers tan indica tion of lipid oxidation) suggested that waxy barley incorporated into groun d beef may have an antioxidant effect when patties are stored frozen for mo re than 90 days.