This study indicates that glandless cottonseed, peanut or soy protein ingredients may be incorporated in gravy or sauce for precooked meat products to retard development of oxidative rancidity. The oilseed protein ingredients were incorporated in the gravy in which cooked ground beef patties (100% beef) were stored; also, hot-water extracts of the protein ingredients were used as a cover liquid for refrigerated roast beef slices. Oxidative rancidity in the beef patties or in the roast beef slices after 3 and 6 days of storage at 4 C was determined by the thiobarbituric acid test.

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Author notes

1Technical article number 16021, Texas Agricultural Experiment Station.

2Present address: 3515 Greenridge Circle, Bryan, TX 77801.