PROPERTIES OF WILD-RICE GROUND-BEEF MIXTURES

Cooked Minnesota wild rice was added at 0, 15, and 30% to low-, intermediate-, and high-fat ground beef patties. Proximate analyses of raw and cooked patties indicated proportional decreases in cholesterol, % fat, % protein, and % ash and increases in % carbohydrate and % moisture, as level of wild rice increased. Sensory evaluations indicated a preference for patties with wild rice over controls (p < 0.05). Thiobarbituric acid reactive substances were significantly reduced during storage (p < 0.05) by addition of wild rice. Cooking yields were significantly higher for patties containing wild rice over controls.