Sensory and Nutritional Evaluation of Meat Loaves with and without Granular Soy Concentrate

摘要

Meat loaves were prepared in accordance with Armed Forces Recipe L-35 using ground meat extended with hydrated granular soy concentrate (18% protein-wet basis). The hydrated soy protein was added to the ground meat at 10 and 20% levels. The primary objective of the study was to determine the effect of soy extension of ground beef on the nutritional content of meat loaf. The second objective was to evaluate the consumer acceptability of meat loaf made with and without soy. A final objective was to determine the effect of soy extension on the cooked yield of meat loaf. The soy-extended meat loaves had higher mineral content than the 100% ground beef meat loaf. The thiamin and riboflavin levels were higher in the 100% ground beef meat loaf tham in the 20% soy-extended meat loaf. Consumers independently rated the 20% soy-extended meat loaf comparable to that made with 100% beef. The 20% soy-extended meat loaf gave the greatest cooked yield. (Author)