Properties of five canned luncheon meat formulations as affected by quality of raw materials.

Five formulations for commercial luncheon meat were prepared and canned, then analysed for proximate composition, thiobarbituric acid (TBA) value, peroxide value, pH, acidity (% as free fatty acid, FFA) and subjected to sensory analysis. Small differences ( P = 0.05) in the proximate composition were recorded, but all samples came within the required Jordanian Standard for the product. TBA values were the highest in luncheon meat containing the highest percentage of mechanically deboned chicken meat. The most preferred colour to the panel was achieved in samples containing the greatest percentage of beef heart and lowest fat content; these samples were also the juiciest. The highest scoring samples for sensory evaluation were those that contained beef flank, topside and heart. [ABSTRACT FROM AUTHOR]