Consumer Acceptance of Beef Patties Containing Soy Protein

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Abstract
Beef patties containing hydrated textured soy protein (TSP) or soy concentrate (SC) at 20 or 30% levels were evaluated by a standard consumer panel and by family consumer panels. The standard 52-member panel which evaluated four patties without condiments at each session were able to discern some difference (P<.05) in tenderness, flavor, appearance, aroma, juiciness and overall acceptability. All-beef patties and patties containing 20% TSP were rated higher in flavor and overall acceptability than the other patties. One panel of 52 families earning over $10,000 a year could not discern any differences among patties, prepared at home with condiments, in flavor, appearance, aroma and overall acceptability. They also rated all-beef patties less tender than most patties containing soy. Another panel of 52 families earning less than $10,000 per year did not discern any differences among patties. Age of the consumer affected tenderness, juiciness and aroma scores, but sex apparently did not affect any scores. On the basis of acceptability, families earning less than $10,000 per year should provide a good potential market for beef patties containing soy protein. Copyright © 1977. American Society of Animal Science . Copyright 1977 by American Society of Animal Science

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