Abstract
ABSTRACTExtruded, nutritious, jerky‐type products prepared from potato flour combined with either partially defatted chopped beef (PDCB), mechanically separated chicken (MSC) or chicken thigh and leg meat (C) and flavored with three levels (0.5, 1.0, 1.5%) of chile powder were evaluated for textural properties, microbial, and nutritional content. Energy required to shear extrudates from C increased with the addition of more chile powder while extrudates from PDCB required more energy for tensile strength at the lower levels of chile powder. Energy required to pull apart C jerky‐type extrudates (tensile strength) increased with an added level of chile powder while the opposite was found for PDCB indicating that chile may enhance or decrease binding capability. Extrudates composed of PDCB were higher in protein, lower in fat, and contained more iron than C and MSC extrudates. Several raw ingredients were found to have high microbial counts. Extrusion processing resulted in low microbial counts in the finished products.
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