Solubilized cellulose and dehydrated potato extract in cooked, low-fat comminuted beef

The optimal level of use of NP-5, a dehydrated potato extract, and solubili zed cellulose (SC), a highly functional form of cellulose in a comminuted b eef product was determined so that water holding capacity (WHC), cooking yi eld and resistance to rancidity would be maximized. NP-5 was a very effecti ve antioxidant and water binding ingredient at 1.5%. Addition of SC resulte d in a more moist product and improved the cooking yield compared to the co ntrol. Addition of NP-5 and SC resulted in extended overall storage stabili ty.