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RESEARCH ARTICLEDEVELOPMENT OF LEAN BEEF LOAF1 2Naseera. A .P and George T. OommenCollege of Veterinary and Animal Sciences, MannuthyABSTRACTExcessive intake of dietary fat has been implicated as a cause of chronic degenerative diseasesuch as coronary heart disease and cancers. It is accepted that it would be beneficial to reduce the dietaryfat energy to about 30 percent of the total daily energy intake. The present study was aimed at formulatinga low calorie lean beef loaf and to assess its nutritional value. The loaf was formulated with 65 percentextra lean beef, 13 percent added chilled water, 8 percent plain flour, 5.5 percent beef tallow, 1.3 percentsalt, 85ppm NaNO 2, 500ppm sodium ascorbate, 2 percent sucrose, 1.4 percent spice mix and 4percentcondiment mixture including garlic, ginger and onion. Ground beef and fat were mixed with other0ingredients and tumbled. The batter in the loaf pan was cooked to an internal temperature of 82 C in aconvection oven. The proximate composition of the product was determined and sensory evaluation wasconducted using an eight point Hedonic scale. The product constituted of 57.96 ± 0.05percent moisture,9.8 ± 0.1percent fat,16.5 ± 0.04 percent protein, 2.35 ± 0.01percent ash, 13.4 ± 0.04percent carbohydrateand a gross energy value of 207.8kcal /50kJ per cent. The contribution of energy from fat was only4percent of the Recommended Daily Level. The yield of the loaf was 85.7 percent and the mean overallacceptability score was 7.3 ± 0.05.INTRODUCTIONMany consumers associate meat with anegative image that it contains high fat and red meatis regarded as a cancer promoting food disregardingthe important physiological functions of meat due tothe presence of meat based bioactive compounds.The nutrients supplied by meat and meat products arebeneficial to human health especially the high qualityprotein and a range of B vitamins and minerals. Butthe relatively high fat content of some of theseproducts is a barrier to their wide spreadacceptability. Diets high in saturated fat are believedto increase risk of cardiovascular disease, certain1Veterinary Surgeon, Animal Husbandry Department, Kerala2Professor& Head, Dept.of Livestock Products Technology,College of Veterinary & Animal Sciences, Pookot, Keralacancers, and obesity (Southgate, 1997). Citing apoor diet as one of the major causes of morbidity andmortality, the 2005 Dietary Food Guidelines stressthe importance of a diet low in fat. Total fat intakeshould represent 20 to 35 percent of calories;saturated fat should not exceed 10 percent of totalcaloric intake. The guidelines also state thatconsumers should choose lean, low-fat, or fat-freeoptions when selecting and preparing meats.Along with its high level of consumption,ground beef has also been a major contributor of fat.It is a challenge to formulate a low-fat ground beefproduct in which the organoleptic qualities are notcompromised, because researches indicate thatpeople prefer ground beef with 15-20 percent fat.Low fat meat products with fat content starting below15 percent tend to have less beefy flavor intensity,JIVA Vol. 10 Issue 1 April 201227