PHYSICAL AND SENSORY PROPERTIES OF MEATSTICK PRODUCTS AS AFFECTED BY FORMULATION AND DRYING: SENSORY-INSTRUMENTAL RELATIONSHIPS

Shelf-stable meats are of interest to industry and are important in military ration development. Stability is commonly achieved through control of pH and water activity. However, reduction in moisture as a means to lower a(w) can significantly affect texture. Other ingredients, such as fat, can also potentially affect texture and possibly mitigate hardening due to lowered moisture. Meatsticks dried to three water activities, 0.88, 0.90, and 0.92, each from batters at three fat levels, 14, 17, and 21%, were produced, yielding products varying in both moisture and fat content. Products were subjected to mechanical and sensory testing and image and color analysis. Meatstick modulus, shear force, L* value, and percent of area of cut surfaces covered by separated fat were correlated with sensory assessments of interior hardness, hardness with skin, color, and visual fat, respectively. These parameters were significantly influenced by composition, particularly fat and protein contents and fat-protein interaction.