title: [Changes in the qualitative characteristics of ground beef patties containing textured soy flour].
abstract: The article describes the use of native textured soy flour in the production of ground beef patties. It was stated that its inclusion into the recipe would leaf to the insignificant increase of water and decrease of fat in the produce. The number of proteins, by this, practically doesn't[symbol: see text]t change. At the estimate of the aminoacid structure of the test and experiment patterns there was no significant difference found. According to the results of histological tests of half-finished products and organoleptical tests of finished products, it is advisable to substitute up to 20 per cent of meat.
authors.forename: O A
authors.initials: OA
authors.lastname: Sunchaleev
authors.forename: N K
authors.initials: NK
authors.lastname: Zhuravskaia
mesh_terms: D000596:Amino Acids / Q000032:analysis; D000818:Animals; D002417:Cattle; D008461:Meat Products / Q000032:analysis / Q000592:standards; D030262:Soybean Proteins / Q000008:administration & dosage
chemical_list: D000596:Amino Acids; D030262:Soybean Proteins