Abstract
My objective was to compare three potato extracts, X-TEND™ (potato extract), X-TEND™ M (potato extract with mustard), and X-TEND™ S (potato extract with sodium acid pyrophosphate), incorporated into processed meats with a control and common industry binders. Cook yield increased (P < 0.0001) in beef patties from potato extract treatments compared to Textured Vegetable Protein (TVP) and Control. In retail display patties, X-TEND™ M decreased discoloration (P < 0.0001) and lipid oxidation (P < 0.0001) relative to all other treatments. Each potato extract treatment outperformed Control and TVP in juiciness (P < 0.001), and were generally higher in texture and overall acceptability. Consumers scored chicken frankfurters with X-TEND™ M higher for texture than Control, TVP, and Corn Syrup Solids frankfurters (P < 0.05). Precooked top round roasts injected with potato extracts had reduced lipid oxidation compared with Control roasts (P < 0.05). Potato extracts were most beneficial in beef patties.