Characterization of Textured Whey Protein Used as a Meat Extender

Principal Investigator:

Dr. Marie K. Walsh

Co-Investigators:

Dr. Charles Carpenter

Project Summary:

We have previously employed thermoplastic extrusion to produce a textured whey protein (TWP) from whey protein concentrate (WPC). The TWP showed significant promise as an extender in ground beef patties. Commercial sources of WPC and starch vary, therefore this research will investigate the influence of various brands of WPC and starch on TWP performance as a meat extender. TWP samples will also be characterized with respect to thermal and pH stability, water and fat binding, shelf life and freeze thaw stability. The nutritional profile will be developed and sensory evaluation in hamburger patties will be conducted.

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