Characteristics of meat or sausage patties using pulses as extenders

Journal of Culinary Science and Technology

Volumn 9, Issue 3, 2011, Pages 158-176

  Holliday, Darryl L ^a   Sandlin, Carla ^a   Schott, Alex ^a   Malekian, Fatemeh ^a   Finley, John W ^a  

^a LOUISIANA STATE UNIVERSITY   (United States)

Author keywords

Beef; Dietary fiber; Meat patties; Obesity; Pulses

Indexed keywords

EID: 80052234438     PISSN: 15428052     EISSN: 15428044     Source Type: Journal    
DOI: 10.1080/15428052.2011.594731     Document Type: Article

References (25)

1. Anderson, E. T., & Berry B. W. (2000). Sensory, shear and cooking properties of lower-fat beef patties made with inner pea fiber. Food and Chemical Toxicology, 65, 805-810.
2. Anderson, J., %_rfaut .+ ([A-Z])%. ([A-Z])%.|_ref .+%.& Bridges, S. R. (1988). Dietary fiber content of selected foods. American Journal of Clinical Nutrition, 47, 440-447.
3. Bazzano, L. A., He, J., Ogden, L. G., Loria, C., Vupputuri, S., Myers, L., & Whelton, P. K. (2001). Legume consumption and risk of coronary heart disease in U.S. men and women NHANES I epidemiologic follow-up study. Archives of Internal Medicine, 161, 2573-2578.
4. Ben-Gera, I., & Norris, H. (1968). Direct spectrophotometric determination of fat and moisture in meat products. Journal of Food Science, 33, 64-67.
5. Besbes, S., Attia, H., Deroanne, C., Makni, S., & Blecker, C. (2008). Partial replacement of meat by pea fiber and wheat fiber: Effect on the chemical composition, cooking characteristics and sensory properties of beef burgers. Journal of Food Quality, 31, 480-489.
6. Bradlee, M. L., Singer, M. R., Qureshi, M. M., & Moore, L. L. (2009). Food group intake and central obesity among children and adolescents in the Third National Health and Nutrition Examination Study (NHANES III). Public Health Nutrition, 22, 1-9.
7. Chen, A. K., Roberts, C. K., & Barnard, R. J. (2006). Effect of a short-term diet and exercise intervention on metabolic syndrome in overweight children. Metabolism, 55, 871-878.
8. Costa, G., Queiroz-Monici, K., Reis, S., & Oliveira, A. (2006). Chemical composition, dietary fiber and resistant starch of raw and cooked pea, common bean, chickpea and legume lentils. Food Chemistry, 94, 327-330.
9. Demos, B., & Mandigo, R. (1996). Physical, chemical and organoleptic properties of ground beef patties manufactured with mechanically recovered neck bone lean. Journal of Muscle Foods, 7, 175-186.
10. Eigenmann, P., & Sampson, H. (1998). Interpreting skin prick tests in the evaluation of food allergies in children. Pediatric Allergy & Immunology, 9, 186-191.
11. Glanz, K., Basil, D., Maibach, E., Goldberg, J., & Snyder, D. (1998). Why Americans eat what they do: Taste, nutrition, cost, convenience, and weight control concerns as influences on food consumption. Journal of the American Dietetic Association, 98, 1118-1126.
12. Guenther, P. M., Dodd, K. W., Reedy, J., & Krebs-Smith, S. M. (2006). Most Americans eat much less than recommended amounts of fruits and vegetables. Journal of the American Dietetic Association, 106, 1371-1379.
13. Leschin-Hoar, C. (2010, July-August). Counting beans. The National Culinary Review, 26-28.
14. Li, C., Ford, E. S., Mokdad, A. H., & Cook, S. (2006). Recent trends in waist circumference and waist-height ratio among U.S. children and adolescents. Pediatrics, 118, e1390-e1398.
15. Lin, L.-Z., Harnly, J. M., Pastor-Corrales, M. S., & Luthria, D. L. (2008). The polyphenolic profiles of common bean (Phaseolus vulgaris L.). Food Chemistry, 107, 399-410.
16. Mansour, E. H., & Khalil, A. H. (1997). Characteristics of low-fat beefburger as influenced by various types of wheat fibers. Food Research International, 30, 199-205.
17. Molt, M. (2005). Food for fifty (12th ed.). Upper Saddle River, NJ: Prentice Hall.
18. Ogden, C. L., Carroll, M. D., Curtin, L. R., McDowell, M. A., Tabak, C. J., & Flegal, K. M. (2006). Prevalence of overweight and obesity in the United States, 1999-2004. Journal of the American Medical Association, 295, 1549-1555.
19. Papanikolaou, Y., & Fulgoni, V. L. (2008). Bean consumption is associated with greater nutrient intake, reduced systolic blood pressure, lower body weight, and a smaller waist circumference in adults: Results from the National Health and Nutrition Examination Survey 1999-2002. Journal of the American College of Nutrition, 27, 569-576.
20. Resurreccion, A. (2003). Sensory aspects of consumer choices for meat and meat products. Meat Science, 66, 11-20.
21. Title 9 Code of Federal Regulations Part 319.10. Retrieved from http://edocket.access.gpo.gov/cfr_2010/janqtr/pdf/9cfr319.10.pdf on August 21, 2010.
22. Title 21 Code of Federal Regulations 101.9. Retrieved from http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=101.12 on August 21, 2010.
23. Troy, D. J., Desmond, E. M., & Buckley, D. J. (1999). Eating quality of low-fat beef burgers containing fat-replacing functinal blends. Journal of the Science of Food and Agriculture, 79, 507-516.
24. Van-Duyn, M. A. S., & Pivonka, E. (2000). Overview of the health benefits of fruit and vegetable consumption for the dietetics professional: Selected literature. Journal of the American Dietetic Association, 100, 1511-1521.
25. Villegas, R., Gao, Y.-T., Yang, G., Li, H.-L., Elasy, T. A., Zheng, W., & Shu, X. O. (2008). Legume and soy food intake and the incidence of type 2 diabetes in the Shanghai Women's Health Study. American Journal of Clinical Nutrition, 87, 162-167.