Physical, chemical, and shelf-life characteristics of low-fat ground beef patties formulated with waxy hull-less barley

Ten percent hydrated, cracked waxy hull-less barley was incorporated into 90/10 (percentage lean/percentage fat) ground beef to produce a low-fat beef-barley patty which had substantially higher cook yields and water retention than either of the controls (80/20 beef; 90/10 been. Instron texture profile analysis revealed that the beef-barley burger was less chewy, springy, cohesive, gummy, and hard than the controls. Aerobic plate counts indicated that, after six days of refrigerated storage, the beef-barley patty did not spoil any faster than the control. Thiobarbituric acid numbers tan indication of lipid oxidation) suggested that waxy barley incorporated into ground beef may have an antioxidant effect when patties are stored frozen for more than 90 days.