PROPERTIES OF AN EXTRUDED, EXPANDED SNACK FOOD CONTAINING MECHANICALLY SEPARATED BEEF (MSB) AND POTATO FLOUR

Extrudates from a blend of mechanically separated beef and potato flou r, one with and one without salt, were extruded in a Brabender(R) labo ratory model, single screw HTST extruder. Subsequent to exiting the di e opening, the extrudate was cut into pieces about 5 cm in length, coo led to ambient temperatures, and then packaged in nitrogen flushed bag s. Bacon flavor and seasonings were topically applied to the stored ex trudate after an application of vegetable oil. Extrudates were evaluat ed as to their physical, nutritional, microbial, and sensory propertie s. Addition of salt (1%) decreased extrudate expansion ratios, increas ed shear strength (30 days' storage), but had no influence on bulk den sity. Microbial and thiobarbituric acid (TBA) values were not influenc ed during 60 days' storage; and the extrudate was rated as acceptable when evaluated by sensory panelists. The protein quality of the snack food was evaluated by using raw and extruded blends, which were incorp orated into diets and fed to weaning rats. The extrudate with added sa lt had a lower PER than the raw blend with salt, extrudate without sal t and a basal diet formulated with casein as the protein source. Rats receiving the diet of extrudate with salt developed diarrhea, which re sulted in the lowest total body gain during the 28 day period.