Water‐Binding Capacity of Ground Lamb‐Soy Mixtures with Different Levels of Water and Salt and Internal End‐Point Temperatures

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Abstract
Ground lamb and textured soy protein mixtures were prepared with and without sodium chloride (NaCl) and with different levels of water, and were cooked to different internal end‐point temperatures. Mixtures with NaCl were more firm and contained more “bound‐type” and less “free‐type” water. Increasing the amount of water added to the mixture increased cooking loss, expressible fluid, “free‐type” and “bound‐type” water, freezable water, and moisture content; however, mixtures with 20% added water had the same amount of “free‐type” water and expressible fluid as those with 30%. Increasing end‐point temperature resulted in increases in cooking loss and decreases in “bound‐type” and “free‐type” water, but had no effect on firmness.