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Acceptability And Proximate Composition Of Meat-Vegetable Sticks Versus All-Meat Sticks Adjusted To Ph 4.6 Or 5.2 With Citric Or Lactic Acids, Ronnald Dean Quinton
Acceptability And Proximate Composition Of Meat-Vegetable Sticks Versus All-Meat Sticks Adjusted To Ph 4.6 Or 5.2 With Citric Or Lactic Acids, Ronnald Dean Quinton
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
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 …