Quality evaluation of beef patties extended with cowpea (&lt;i&gt;Vigna unguiculata (l)&lt;/i&gt; walp) flour

Apata, E. S.; Akinjute, OF; Apata, O.C; Okubanjo, A. O.

doi:10.4314/joafss.v9i1.23

Cited by 2 publications

(2 citation statements)

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“…The essential nutrients iron, zinc, vitamin B 12 , and folic acid are all found in meat, making it a significant source of protein (Scollan et al, 2006;Schonfeldt & Gibson, 2008). Among the essential nutrients protein is the major as it plays the vital role in body building but majority of the population in developing countries is suffering from protein shortage (Apata et al, 2011). Meat and meat products can minimize this problem as a contributor of high-quality protein (Hashem et al, 2021(Hashem et al, , 2022(Hashem et al, and 2023Hasan et al, 2022;Hossain et al, 2021 andTalukdar et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Characteristics of beef patties affected by adding soya meat Effect of soya meat on the quality of beef patties

Islam,

Akter,

Sarker

et al. 2023

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The study was conducted to characterize nutritional, sensory quality and economic feasibility of beef patties as affected by adding soya meat. Therefore, the experiment was conducted with a view to investigate inclusion of soya meat in beef patties with five treatments (T0 = 100% beef; T1 = 75% beef + 25% soya meat; T2 = 50% beef + 50% soya meat; T3 = 25% beef + 75% soya meat and T4 = 100% soya meat) having three replications. The results indicated that adding soy meat to beef patties decreased CP and EE but increased cooking yield and ash. Differences in moisture, CP, EE, ash, CHO, and cooking yield were highly significant (p<0.0001). pH fell in the samples as storage time increased, but increased when soy meat was added and it was found highly significant (p<0.0001) varied. With a high level of soy meat incorporation, L* values increased while a* values decreased. Except for L* values, no discernible variation in the color parameter was found. By using soy meat in beef patties, production costs were reduced. In terms of sensory evaluation, beef patties treated with 50% and 75% soy meat were found to be more acceptable.

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Section: Introductionmentioning

confidence: 99%

Characteristics of beef patties affected by adding soya meat Effect of soya meat on the quality of beef patties

Islam,

Akter,

Sarker

et al. 2023

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show abstract

“…Nutrients are the key components required by an individual for the proper development and maintenance of health (Blake, 2012). Among the essential nutrients protein is the major as it plays the vital role in body building but majority of the population in developing countries is suffering from protein shortage (Akter, et al, 2009;Akhter et al, 2009;Apata et al, 2011). Meat and meat products can minimize this problem as a contributor of high quality protein (Talukdar et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Characteristics of beef nuggets affected by adding soya meat

Mumu¹,

Islam²,

Islam³

2022

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The study was conducted to characterize nutritional, sensory quality and economic feasibility of beef nuggets as affected by adding soya meat. Therefore, the experiment was conducted with a view to investigate inclusion of soya meat in beef nuggets with five (5) treatments (T0 = 100% beef; T1 = 75% beef + 25% soya meat; T2 = 50% beef + 50% soya meat; T3 = 25% beef + 75% soya meat and T4 = 100% soya meat) having three (3) replications. The results indicated that the incorporation of soya meat decreased moisture, crude protein, ether extract and cooking loss but increased amount of carbohydrate, ash and cooking yield in beef nugget. Highly significant (<0.001) differences were observed in moisture, crude protein, ether extract, ash, carbohydrate and cooking yield. L* values increased and a* values decreased with high level of soya meat incorporation. No significant difference was observed in color parameter except in L* values. Incorporation of soya meat decreased aroma and taste score of beef nugget whereas appearance and texture indicated the highest score. Production cost was reduced for incorporating soya meat in beef nugget. Beef nugget treated with 25% to 75% soya meat inclusion found to be more acceptable in terms of sensory evaluation and economic feasibility.

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Quality evaluation of beef patties extended with cowpea (<i>Vigna unguiculata (l)</i> walp) flour

Cited by 2 publications

References 0 publications

Characteristics of beef patties affected by adding soya meat Effect of soya meat on the quality of beef patties

Characteristics of beef patties affected by adding soya meat Effect of soya meat on the quality of beef patties

Characteristics of beef nuggets affected by adding soya meat

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