ACCEPTABILITY AND COMPOSITION OF SOME ACIDIFIED MEAT AND VEGETABLE STICK PRODUCTS

Meatsticks (MS; beef, pork) or stewsticks (SS; beef, pork, vegetables) were formulated to pH 5.2 or 4.6 with encapsulated lactic or citric a cid. Stewsticks had 18% less fat and calories/serving than MS, and sub stantially more carbohydrate and vitamins A and C, but were much drier after cooking. Meatsticks were preferred, although 25% of consumer pa nelists rated SS as moderately acceptable or higher on a 9-point hedon ic scale. Acid type (citric or lactic) did not affect consumer panel f lavor scores, but samples at pH 4.6 were only marginally acceptable. A cidification to pH 4.6, as might be required according to regulations for hermetically sealed, low acid foods, would greatly decrease commer cial appeal of these products.