ABSTRACTPure cellulose (Solka‐Floc), microcrystalline cellulose (Avicel), and a soluble gum (Nutriloid Fiberplus) were added to ground pork at 3.5 and 7.0 based on total dietary fiber content of each ingredient. Texture and cooking characteristics were determined on the patties from all treatments and compared to a control. The two cellulose products at 3.5 most closely resembled the control. The two cellulose products at 7.0 exhibited more hardness, whereas the gum products at 3.5 and 7.0 showed less springiness (elasticity). Cooking losses declined as fiber concentration increased from 3.5 to 7.0 for the cellulose products, but increased for the gum products. The Avicel products at 3.5 and 7.0 and Solka‐Floc product at 7.0 exhibited significantly less change in diameter (patty shrinka
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