A new innovative product, stewsticks, made with beef, pork, spices, and dehydrated vegetables, was developed as a nutritious snack. Lactic or citric acid was added at pH 5.2 or 4.6 to both meatsticks and stewsticks. Meatsticks and stewsticks were prepared by mixing ingredients until a cohesive mass was obtained. This mixture was then extruded into sticks that were cooked to about 50% of original weight. Sticks were then cut to desired length, packaged, and stored. Then meatsticks (beef, pork, and spices) were compared to stewsticks for appearance, texture, flavor, and overall acceptability.
The stewsticks had excellent shelf life due to combined hurdles of pH 5.2, water activity of 0.95 or less, salt, and vacuum packaging. Compared to meatsticks, one serving (2 ounces) of stewsticks had less fat (9 vs 11 g respectively), less cholesterol (75 vs 90 mg) and more dietary fiber (4 vs 2 g), carbohydrates (20 vs 4 g), vitamin A (11 vs 2% RDA), and vitamin c {32 vs 1% RDA). The type of acid did not affect panel preference, but the samples at pH 5.2 were preferred over samples at pH 4.6. overall, meatsticks were preferred by the consumer panel over stewsticks although there were 25% of them who rated stewsticks as moderately acceptable or higher.
| Identifer | oai:union.ndltd.org:UTAHS/oai:digitalcommons.usu.edu:etd-6485 |
| Date | 01 May 1996 |
| Creators | Quinton, Ronnald Dean |
| Publisher | DigitalCommons@USU |
| Source Sets | Utah State University |
| Detected Language | English |
| Type | text |
| Format | application/pdf |
| Source | All Graduate Theses and Dissertations |
| Rights | Copyright for this work is held by the author. Transmission or reproduction of materials protected by copyright beyond that allowed by fair use requires the written permission of the copyright owners. Works not in the public domain cannot be commercially exploited without permission of the copyright owner. Responsibility for any use rests exclusively with the user. For more information contact digitalcommons@usu.edu. |
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