Composition, Cooking Loss, Color and Compression of Ground Pork with Dry- and Wet-Milled Corn Germ Meals

Dry- and wet-milled corn germ flour at levels of 0, 2.5 and 5% were added to ground pork of three fat percentages. Raw patties were analyzed for fat, moisture and protein contents and for color. Selected patties, broiled to 77°C, were evaluated for proximate composition, total cooking loss, color and Instron compression. Dry- and wet-milled germ flour addition at the 5% level decreased cooking losses 9 and 7.5%, respectively, when compared with control patties. Instron compression values decreased as the amount of dry-milled germ flour increased. The yellow color (b-value) increased and lightness (L-value) decreased with addition of wet-milled corn germ flour.