Meat Substitution with Oat Protein Can Improve Ground Beef Patty Characteristics

The consumer acceptance of alternative plant-focused ingredients within the meat industry is growing globally. Oat protein is insoluble and used to increase product yield and fat retention. Furthermore, inclusion of oat protein can provide manufacturers another option for extending beef supplies. As...

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Detalles Bibliográficos
Autores principales: Ball, Jase J., Wyatt, Ross P., Coursen, Madison M., Lambert, Barry D., Sawyer, Jason T.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8700937/
https://www.ncbi.nlm.nih.gov/pubmed/34945622
http://dx.doi.org/10.3390/foods10123071

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8700937/
https://www.ncbi.nlm.nih.gov/pubmed/34945622
http://dx.doi.org/10.3390/foods10123071

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