Development of low-fat ground beef patties with whey protein concentrates

Dietary concerns have created a demand for low-fat meat products. However, low-fat ground beef patties lack desirable juiciness and tenderness. To overcome these problems, water and water-binding agents can be added to the products. In this study whey proteins were used as water binding agents.;Meat patties were prepared using 90% lean beef, 4% whey protein (WP), 10% water and 0.5% encapsulated salt. The low-fat WP patties were compared to several other low-fat formulations, including a 20% and a 27% fat control. The patties were quick frozen, individually wrapped and stored at -20;The low-fat WP patties had significantly higher cooking yields, fat and moisture retention and lower shrinkage compared to other low-fat formulations. The ultrastructure of a WP gel showed thread like projections which may account for its water binding ability. The ultrastructure of the meat formulation showed that the protein partially surrounds the fat droplets possibly explaining the mechanism of fat retention. The compounds identified for volatile profile suggested that WP and lactose samples had compounds that had been identified in other meat samples. The WP samples were significantly preferred for their flavor while the 27% fat was significantly preferred for its texture. It was concluded that whey protein is an effective water binding agent in low-fat meat formulations.