“…Low-fat ground beef that has acceptable palatability is in demand, because ground beef with 20-30% fat contains a higher caloric density. Ground beef with fat ranging from E-30% has been extended with soy protein (Cross et al, 1975;Drake et al, 1975), corn protein (Lin and Zayas, 1987), plasma proteins (Suter et al, 1976;Seideman et al, 1979), pork (Parizek et al, 1981), turkey (Park et al, 1987), collagen (Chavez et al, 1986), and mechanically deboned beef (Seideman et al, 1977). However, those studies did not explore textural modification of extenders in ground beef with 5 or 10% fat.…”