Blending Hydrogenated Soybean Oils to Ground Beef Patties: II. Effects on Colour Measurements and Cooking Losses.

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I.M. Tibin and C.C. Melton*

Department of Meat Science, Faculty of Animal Production,
University of Khartoum, P.O. Box 32, Khartoum North,


In a previous experiment ( Tibin & Melton, 1997 ) hydrogenated soybean oils ( HSO ) with three iodine values ( 35, 70 and 100 ) were blended with ground beef to form patties of 16, 20 and 24 percent total fat levels. Each fat level contained, 0,25 and 50 percent of vegetable fat. Further investigations were reported here to examine the effects of blending hydrogenated vegetable oils on colour measurements and cooking losses. Total fat levels have significantly ( P < 0.05 ) affected the lightness of colour which increased with the increase of total fat level. Also the lightness ( L ) and redness ( a ) were significantly affected by the percentage vegetable fat. The lightness values increased linearly with the increase in percentage vegetable fat while there was aminimum value for redness at 25 percent vegetable fat.

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