ABDEL-SALAM, M., MOHAMED, W. (1996). QUALITY OF GROUND BEEF AS PREPARED WITH SPLEEN AND CORN GERM PROTEIN. Egyptian Journal of Agricultural Research, 74(2), 443-455. doi: 10.21608/ejar.1996.427754
MOHAMED A. ABDEL-SALAM; WAFAA Z. MOHAMED. "QUALITY OF GROUND BEEF AS PREPARED WITH SPLEEN AND CORN GERM PROTEIN". Egyptian Journal of Agricultural Research, 74, 2, 1996, 443-455. doi: 10.21608/ejar.1996.427754
ABDEL-SALAM, M., MOHAMED, W. (1996). 'QUALITY OF GROUND BEEF AS PREPARED WITH SPLEEN AND CORN GERM PROTEIN', Egyptian Journal of Agricultural Research, 74(2), pp. 443-455. doi: 10.21608/ejar.1996.427754
ABDEL-SALAM, M., MOHAMED, W. QUALITY OF GROUND BEEF AS PREPARED WITH SPLEEN AND CORN GERM PROTEIN. Egyptian Journal of Agricultural Research, 1996; 74(2): 443-455. doi: 10.21608/ejar.1996.427754
QUALITY OF GROUND BEEF AS PREPARED WITH SPLEEN AND CORN GERM PROTEIN
Fish and Meat Research Department, Food Technology Research Institute, Agricultural Research Centre, Giza, Egypt
Abstract
Defatted corn germ protein (CGP), hand separated spleen (1155) in two forms i.e. raw HSS or defatted 1-155 slurry, and HSS-CGP slurry were incorporated at 5 to 35 percent in ground buffalo meat. Ten percent of raw HSS and / or HSS slurry resulted in a good qualaity ground beef. CGP and HSS-CGP slurries exhibited the optimum quality of ground beef at no more than 35.00 and 25.00% res. Mixing of CGP with HSS in uniform powder largely improved the ground beef characteristics.
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