Effects of inner pea fiber on fat retention and cooking yield in high fat ground beef

High fat ground beef (40 and 50% fat) containing different amounts of inner pea fiber (0, 10, 12, 14, 16% wt./wt.) was cooked to internal temperatures of approximately 90 degreesC using low power microwave energy. Raw and coo ked samples were weighed and analyzed for moisture, fat, and protein conten t. Fat retention and cooking yield were calculated. Fat retention in high f at ground beef increased from 33% to values ranging between 85-98% when pea fiber was added. Likewise, cooking yield was substantially greater in grou nd beef containing pea fiber (87-94% yield) compared to the all-beef contro ls (52% yield). Inner pea fiber has the potential to be a useful ingredient in the development of food products required to retain maximum amounts of fat during high temperature heating. Published by Elsevier Science Ltd.