Succinylated Whey Protein Concentrates in Meat Patties and Wieners

Abstract

Succinylated whey protein concentrate was used as an extender in meat patties and as a protein supplement in wieners. The extended meat patties had increased cooking yield, increased retention of fat and moisture, and decreased shrinkage as compared to all-beef or unmodified whey protein-extended patties. Lower emulsion stability and percent process shrinkage, increased firmness, a lighter and less acceptable color, and high cooking losses were observed in the supplemented wieners in comparison to all-meat or unmodified whey supplemented wieners. © 1982, American Dairy Science Association. All rights reserved.