Chemical, physical, microbiological and organoleptic properties of laboratory-made beef meat patties as affected by wheat germ flour [electronic resource].

Includes reference.

Ground beef patties formulated with wheat germ flour (WaF) 5%, 10% and 15% (as rehydrated 1:4 with water) was laboratory prepared. Physical, chemical and microbiological properties of the final products were detennined. The obtaioed results showed that moisture and crude protein contents of fresh laboratory-made beef meat patties significantly decreased as the substitution level with dehydrated wheat germ fouler (DWGF) increased. On the other band, ash and total carbohydrates contents markedly augment. Most of essential amino acids of fresh laboratory-made beef meat patties were gradually increased as the substitution level increased with exception of threottine and lysine. The first limiting amino acid was valine for control sample; whereas threottine was the limiting amino acid for beef patties contained DWGF. Physical and .organoleptic properties of fresh laboratory-made beef meat patties containing DWGF were not significantly different even at 10% substation level. Microbiological properties of fresh laboratory-made beef meat patties gradually decreased as the substitution level of DWGF increase. Thus, the lowest bacterial load was detected in beef patties contained 15% DWGF Key words: ground beef patties, wheat germ flour, chemical and physical characteristics, Amico acids.

Summary in Arabic.

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