Title

Acceptability and Composition of Some Acidified Meat and Vegetable Stick Products

Document Type

Article

Journal/Book Title/Conference

Journal of Food Science

Volume

62

Issue

6

Publication Date

1997

First Page

1250

Last Page

1254

DOI

10.1111/j.1365-2621.1997.tb12255.x

Abstract

Meatsticks (MS; beef, pork) or stewsticks (SS; beef, pork, vegetables) were formulated to pH 5.2 or 4.6 with encapsulated lactic or citric acid. Stewsticks had 18% less fat and calories/serving than MS, and substantially more carbohydrate and vitamins A and C, but were much drier after cooking. Meatsticks were preferred, although 25% of consumer panelists rated SS as moderately acceptable or higher on a 9-point hedonic scale. Acid type (citric or lactic) did not affect consumer panel flavor scores, but samples at pH 4.6 were only marginally acceptable. Acidification to pH 4.6, as might be required according to regulations for hermetically sealed, low acid foods, would greatly decrease commercial appeal of these products.

Comments

Originally published by Wiley Interscience. Abstract and full text available via remote link.