Effect of Partial Meat Replacement by By-Product and Powder on the Quality of Beef Patties.

The effects of (roselle; Hs) by-product (2-5%) and (pink oyster; Pd) powder (5-7.5%) as meat replacers on the physicochemical and sensorial properties of beef patties were analyzed. The addition of these non-meat ingredients significantly decreased moisture and increased fiber content, and did not affect the protein level of the product. The antioxidant effect of the roselle by-product was limited, while favored the oxidation processes. The samples supplemented with roselle by-product and mushroom powder presented significantly lower microbial counts (total viable counts, enterobacteria, and ) than control, but texture and sensorial parameters were significantly affected. The patties darkened due to the presence of the by-product, while the color of the samples containing 5% was hardly modified. These samples, together with the control samples, were the most sensorially appreciated. The addition of these ingredients provoked a decrease in texture parameters, being less pronounced in the samples with only 2% of roselle by-product. In spite of the good antimicrobial and antioxidant properties of by-products, its inclusion in meat should be moderate (2-2.5%) to avoid consumer rejection when is also included in the formulation.