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RESEARCH ARTICLEpercentage (CY) was calculated as follows,CY = (weight of loaf after cooking / weightof loaf before cooking) x 100.The sensory panel evaluation of the loaf wasconducted by a semi trained panel consisting ofseven panelistsThe experiment was repeated six times andthe average of the values were taken.RESULTS AND DISCUSSION.The average values of proximatecomposition, nutritional value and the panel scoresof sensory qualities of cooked lean beef loaf ispresented in the Table 2, 3 and 4 respectively. Theproduct constituted of 57.96 ± 0.05 percent moisture,9.8 ± 0.1 percent fat,16.5 ± 0.04 percent protein, 2.35± 0.01 percent ash, 13.4 ± 0.04 percent carbohydrateand a gross energy value of 207.8kcal/50kJ per cent.The contribution of energy from fat was only 4percent of the RDA. The mean overall acceptabilityscore of the product was 7.3 ± 0.05. The yield of theloaf was 85.7 percent.Table 2. Proximate composition, theirpercentage contribution to RDA and cooking yield oflean beef loafParameterPercentage in leanbeef loafMoisture 57.96 ± 0.05Protein 16.5 ± 0.04Fat 9.8 ± 0.1Carbohydrate 13.4 ± 0.04Ash 2.35 ± 0.01Cooking Yield 85.7 PercentTable 3. Calorific value of nutrients and their percent contribution to the RDAParameter Calorific value % Contribution(kcal/100g) to RDAProtein 66 3Fat 88.2 4Carbohydrate 53.6 2Total 207.8 9Table 4. Sensory evaluation scores of lean beef loafAttributesScoreAppearance and colour 6.62 ± 0.03Flavour 7.55 ± 0.07Texture 7.17 ± 0.02Saltiness 7.00 ± 0.01Juiciness 7.50 ± 0.06Mouth coating 8.00 ± 0.00Overall acceptability 7.3 ± 0.05The percentage contribution of total caloriesand calories from fat to the RDA based on a 2,200kcal diet was 9 and 4, respectively in the loaf. Thecontribution of calories from carbohydrate andprotein to the total calories in the loaf wassignificantly more than that from fat. Keeton (1994)and Pearson and Gillet (1997) reported that low fatproducts must contain no more than 10 per cent fat,while extra lean product must be under 5 per cent fat.In the present study it was able to achieve a less than10 per cent of fat for the loaf. So the productprepared could be labeled as 'low fat'.More over thecontribution of calories from fat to the RDA was farbelow the recommended 30 percent (NRC, 1989) inthe formulation. So consumption of this product willnot cause any health hazard related with high fatconsumption, but will provide 27 percent of RDA ofprotein of high biological value. The overallacceptability of the product was also excellent.Brester et al (1993) also developed a low fat groundbeef and reported that the product was as palatable asbeef products that contain significantly higher levelsof fat.SUMMARYThe recipe for a lean beef loaf with fatpercentage less than 10 and with high nutritionalquality was developed using lean beef, plain flourand other non meat ingredients. The percentage of fatin this was 9.8 and the percentage RDA of caloriesfrom fat was only 4 which is far below therecommended 30 per cent. The per cent contributionJIVA Vol. 10 Issue 1 April 201229