Evaluating the Quality and Shelf Life Attributes of a Multicomponent Meat Product (2)
DOI:
https://doi.org/10.3923/pjn.2019.233.240Keywords:
Food security, multicomponent meat product, protein bars, sensory evaluation, total viable countAbstract
Background and Objective: Nutrition and energy bars that use meat as the major protein source are considered intermediate moisture meat products. These products may provide a reasonably priced nutrient dense food for populations with less than desirable food security. The objectives of this study were to evaluate the sensory characteristics and shelf stability of the multicomponent meat product exposed to room temperature storage conditions. Materials and Methods: The multicomponent meat based product formulation was prepared from halal beef, dried dates, walnuts and nonmeat ingredients. Chopping and extrusion were used to create rectangular bars with a pH of 5.0 and a water activity of 0.85. The product was cooked at 70°C and chilled at 2°C prior to packaging(vacuum packaged). The product was then, stored (8 and 11 months) at room temperature, which ranged from 42-52°C .The sensory and microbial status of samples of the meat bars were evaluated. Results: The sensory characteristics significantly decreased (p≤0.05). According to the panelists, samples stored for 8 months were more acceptable (p≤0.05) in flavor, hardness, overall appearance and overall acceptance than samples stored for 11 months. The results also showed the absence of Salmonella and E. coli in meat bars products when stored at room temperature for 8 and 11 months. Conclusion: For developing countries with food security issues, protein bars are safe and show consumer acceptability over 8 months of storage.
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