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RESEARCH ARTICLEJ. Ind. Vet. Assoc., Kerala. 10 (1)of protein to the RDA was 27. The nutritioninformation on label would enable the consumers inchoosing the meat product depending on theirrequirement. Lean beef from Indian breeds of cattleand buffaloes could well be utilised for theproduction of low fat meat loaf using suitablecombination of added water and other carbohydratebased fat replacers, without compromising thesensory attributes, yield and with reducing theincidence of health hazards related with high fatconsumption.ACKNOWLEDGMENTSThe authors are thankful to the Dean,College of Veterinary and Animal Sciences,Mannuthy and to the Professor and Head,Department of Livestock Products Technology,College of Veterinary and Animal Sciences,Mannuthy for providing facilities for the work.REFERENCESAMSA, 1983. Guidelines of sensory, physical andchemical measurements in ground beef.Recip. Meats Conf. Proc. 36:221-228AOAC, 1990. Meat and meat products. OfficialMethods of Analysis of Analytical Chemists,Fifteenth edition. Association of OfficialAnalytical Chemists. Washington D.C., p.587Brester, G.W., Lhermite, P., Goodwin, B.K. andHunt, M.C. 1993. Quantifying The EffectsOf New Product Development: The CaseOf Low-Fat Ground Beef. Journal ofAgricultural and Resource Economics. 18:2.Colmenero, J.F., Carballo, J. and Cofrades, S. 2001.Healthier meat and meat products: their roleas functional foods. Meat Sci.59: 5-13.Cooper, Kathyrn and John Michaelides. “FatReplacers and Extenders.” www.gftc.ca/articles/2004/fat-replacers-extenders.cfm.Dietary Food Guidelines 2005, Executive Summary.www.health.gov/dietaryguidelines/dga2005/document/html/executivesummary.htmFAO, 2002. Food energy methods of Analysis andconversion factors. Report of a technicalworkshop.FAO Food and Nutrition. Paper77Glicksman, M. 1991. Hydrocolloids and the starchfor the 'oily Grail'. Food Technol., 45(10): 94ICMR, 1990. Report of committee on dietaryallowances, ICMR, New DelhiKeeton, J.T. 1994. Low fat Meat productstechnological problems with processing.Meat Sci. 36: 261-276NRC, 1989. Recommended Dietary Allowances,Tenth Edition, National Academy ofSciences, Washington, D.CPearson, A. M. and Gillet, T. A. 1997. ProcessedMeats. Third Edition. CBS Publishers andDistributors, New Delhi. pp 53-425Pearson, A. M., Asghar, A., Gray, J.I. and Booren,A.M. 1987. Impact of fat reduction onpalatability and consumer acceptance ofprocessed meats. Proc. Recip. MeatConf.,40: 105Shand, P.J., Schmidt, G.R., Mandigo, R.W. andClaus, J.R. 1990. New technology for klowfat meat products. Proc. Recip. Meat Conf.,43: 37Skog, K., Jägerstad, M. and Laser, A.R. 1992.Inhibitory effect of carbohydrates on theformation of mutagens in fried beef patties.Food and Chemical Toxicol. 30:8.pp. 681-688Southgate, D.A.T. 1997. Demand for healthful meat,poultry and fish products. In. Productionand Processing of Healthy meat, poultry andfish products.(Eds. Pearson, A.M. andDutson, T.R.). Blackei AcademicProfessional, New York, pp. 1-3130