ArticleTranslational animal science2026
Comparative effects of beef heart, liver, and kidney inclusion on quality characteristics and consumer acceptability of ground beef patties.
Article in Translational animal science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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6 authors.
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Abstract
Consumer demand for beef products is driven by eating quality, affordability, and versatility. Creating value-added formulations that enhance nutritional density without compromising acceptability is a crucial part of product development. Organ meats are nutrient-dense beef byproducts that remain underutilized in U.S. food systems. Edible beef by-products contribute substantially to carcass value through domestic and export markets. Incorporating beef organs into ground beef blends may provide a value-added opportunity to enhance whole-animal utilization. Objectives of this study were to evaluate the effects of beef heart, liver, or kidney at 15% inclusion on product quality and consumer acceptability of ground beef patties. Patties were formulated as control (no organ) or with heart, liver, or kidney and evaluated for cooking characteristics, instrumental color, objective tenderness, and consumer acceptance. Liver and kidney patties increased redness and chroma of raw and cooked patties (
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