This research was supported by the Utah Agricultural Experiment Station, Utah State Univ., Logan, Utah 84322-4810, and the Utah Center for Excellence in Meat Processing. UAES journal paper no. 5025.
Acceptability and Composition of Some Acidified Meat and Vegetable Stick Products
Version of Record online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 6, pages 1250–1254, November 1997
How to Cite
QUINTON, R.D., CORNFORTH, D.P., HENDRICKS, D.G., BRENNAND, C.P. and SU, Y.K. (1997), Acceptability and Composition of Some Acidified Meat and Vegetable Stick Products. Journal of Food Science, 62: 1250–1254. doi: 10.1111/j.1365-2621.1997.tb12255.x
- Issue online: 20 JUL 2006
- Version of Record online: 20 JUL 2006
- Ms received 12/12/96; revised 5/8/97; accepted 6/20/97.
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.