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Succinylated Whey Protein Concentrates in Meat Patties and Wieners

Department of Nutritional Sciences, University of Toronto, Toronto, Canada M5S 1A8

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.