Development and quality evaluation of pulse (soya) based beef nuggets
The expense of beef source protein is expanding step by step. So it is important to examine the utilization of less expensive and nutritive options in different meat businesses. The examination was directed with the end goal of exploring the incorporation of soya meat in beaf nuggets and its impacts on physical characteristics, nourishing arrangement and tangible quality with five (5) treatments, 0% (T0), 25% (T1), 50% (T2), 75% (T3) and 100% (T4) having three (3) replications. The results indicated that the incorporation of soya meat decreased moisture, crude protein, ether extract, and cooking loss but increased carbohydrate, ash and cooking yield in beef nugget samples. Highly significant (<0.0001) difference was observed in moisture, crude protein, ether extract, ash, carbohydrate and cooking yield. L* values increased and a* values decreased with a high level of soya meat incorporation. No significant difference was observed in the color parameter except in L* values. Incorporation of soya meat decreased aroma and taste score of beef nugget whereas appearance and texture indicated the highest score. Production cost was reduced for incorporating soya meat in a beef nugget. Beef nugget treated with 50% and 100% soya meat found to be more acceptable in terms of sensory evaluation.