Recently, the USDA-AMS posted a notice on the Federal Register for comments on modernizing standards to allow for the use of documentation of actual age or dentition, a method used by the USDA’s Food Safety Inspection Services (FSIS), when determining beef carcass quality grades.
Our objective was to examine shelf stability, water loss during cooking and consumer sensory characteristics of beef patties with no added binder (Control), soy flour (TVP) or dry potato extracts.
