Low-fat Meat Products Research Articles

The improvement effect and mechanism of citrus fiber on the water-binding ability of low-fat frankfurters.

Water-binding ability is a major quality attribute of low-fat meat products. This study aimed to evaluate the effects of citrus fiber on the water-binding ability of low-fat frankfurters. Low-fat (10% fat) frankfurters with different contents (0, 1, 2, and 3%) of citrus fiber were prepared. Their cooking loss, water distribution, microstructure, and protein structure were assessed and compared to those of normal-fat (20% fat) frankfurters. Results demonstrated that citrus fiber could significantly reduce the cooking loss of low-fat frankfurters from 12.69 to 4.71%. Adding citrus fiber led to a faster relaxation time in low-fat frankfurters, and a significant increase in the proportion of immobilized water. Frankfurters with citrus fiber exhibited a more compact, continuous protein network structure. Furthermore, the intensity changes in the Raman bands near 760 and 2930cm-1 showed that citrus fiber increased hydrophobic interactions around hydrocarbon chains and tryptophan residues in myofibrillar proteins. In conclusion, citrus fiber effectively improved the water-binding ability of low-fat frankfurters by increasing the hydrophobic interactions of myofibrillar proteins and changing the frankfurter microstructure.

The effects of calcium chloride on the gel properties of porcine myosin–κ-carrageenan mixtures

Calcium chloride (CaCl2) is used in low-fat meat products containing κ-carrageenan to improve their functional properties. However, the mechanism of how CaCl2 affects these meat systems has not been clearly elucidated. The aim of this study was to investigate the effects of adding CaCl2 with different concentrations (0.02 M, 0.04 M, 0.06 M, 0.08 M, 0.10 M and 0.12 M) on the gel properties of porcine myosin–κ-carrageenan mixtures. The usage of CaCl2 improved the water-holding capacity (WHC) and gel strength, but higher concentrations (0.10 M and 0.12 M) of CaCl2 led to decreased WHC. The low-field nuclear magnetic resonance results demonstrated that the addition of CaCl2 decreased the position of T22 and increased the proportion of T22, which indicated that the percentage of the water trapped within the gel matrix increased. Scanning electron microscopy was used to explain the above results. The addition of CaCl2 caused the formation of a compact gel phase. However, higher concentrations of CaCl2 induced the formation of large aggregates and cavities, which could cause the decrease in WHC. Furthermore, Raman analysis revealed that the addition of CaCl2 induced more hydrophobic residues to be exposed and an increased percentage of the β-sheet structure. However, higher concentrations of CaCl2 induced fewer hydrophobic residues to be exposed, indicating an excessive aggregation of myosin. In conclusion, a suitable concentration of CaCl2 could improve gel properties by inducing stronger hydrophobic interactions and forming more β-sheet structures, while excessive additions of CaCl2 induced extensive myosin aggregation, leading to a reduction in gel properties.

Quality of deli-style turkey enriched with plant sterols.

Low-fat meat products could be excellent carriers for plant sterols, known for their cholesterol-lowering properties. In this study, we developed a protocol for the manufacture of a deli-style turkey enriched with plant sterols (S) at a level sufficient to deliver the maximum plant sterols amount recommended for cholesterol reduction by the European Food Safety Authority (3 g of plant sterols per day) in a 70 g portion. We investigated the stability of the plant sterols and the effects of their addition on the product quality. Plant sterols remained stable during the seven-day storage period. The addition of plant sterols significantly affected some texture parameters, shear force, lipid oxidation, L values and water-holding capacity compared with control (C). Sensory analysis was carried out by an untrained panel (32) using the difference-from-control test between C and S samples to evaluate first the extent of the overall sensory difference and then the extent of sensory difference on colour, texture and flavour. Results indicated that panellists considered the intensity of the difference between C and S samples to be 'small'. Plant sterols could be used as a potential health-promoting meat ingredient with no effect on plant sterol stability but with some effects on texture and sensory characteristics.

Effects of membrane-filtered soy hull pectin and pre-emulsified fiber/oil on chemical and technological properties of low fat and low salt meat emulsions.

The objectives of this study were to determine efficacy of a membrane filtration in soy hull pectin purification and evaluate combined effects of soy hull pectin and pre-emulsified fiber/oil (PE) on chemical composition and technological properties of low fat and low salt meat emulsions. Soy hull pectin was purified through two different methods (alcohol-washed (ASP) and membrane-filtered (MSP)). Insoluble soy hull residues after pectin extraction were incorporated with sunflower oil and water for the PE preparation. Meat emulsion was formulated with 58% pork, 20% ice, 20% pork backfat, and 2% NaCl as control. A total of six low fat and low salt meat emulsions (1% NaCl and 10% backfat) was manufactured with 1% pectin (with/without ASP or MSP) and 10% PE (with/without). The pectin content of ASP and MSP was 0.84 and 0.64g L-galacturonic acid/g dry sample, respectively. The inclusion of soy hull pectin caused similar results on chemical composition, color, cooking loss, and texture of the meat emulsions, regardless of the purification method. In addition, positive impacts of the combined treatments with soy hull pectin and PE compared to single treatments on cooking loss and texture of the meat emulsions were observed. Results suggest that membrane filtration could be an effective alternative method to purify pectin, instead of alcohol-washing, and both soluble pectin and insoluble fiber from soy hulls could be used as a functional non-meat ingredient to manufacture various low fat and low salt meat products.

Quality and Acceptability of Meat Nuggets with Fresh Aloe vera Gel.

Aloe vera has been used worldwide for pharmaceutical, food, and cosmetic industries due to its wide biological activities. However, quality improvement of low fat meat products and their acceptability with added Aloe vera gel (AVG) is scanty. The aim of this study was to explore the feasibility of using fresh AVG on physicochemical, textural, sensory and nutritive qualities of goat meat nuggets. The products were prepared with 0%, 2.5%, and 5% fresh AVG replacing goat meat and were analyzed for proximate composition, physicochemical and textural properties, fatty acid profile and sensory parameters. Changes in lipid oxidation and microbial growth of nuggets were also evaluated over 9 days of refrigerated storage. The results showed that AVG significantly (p<0.05) decreased the pH value and protein content of meat emulsion and nuggets. Product yield was affected at 5% level of gel. Addition of AVG in the formulation significantly affected the values of texture profile analysis. The AVG reduced the lipid oxidation and microbial growth in nuggets during storage. Sensory panelists preferred nuggets with 2.5% AVG over nuggets with 5% AVG. Therefore, AVG up to 2.5% level could be used for quality improvement in goat meat nuggets without affecting its sensorial, textural and nutritive values.

Effects of Guar-Xanthan Gum Mixture as Fat Replacer on the Physicochemical Properties and Oxidative Stability of Goshtaba, a Traditional Indian Meat Product

The effects of reducing the fat level and adding a gum mixture (1:1 ratio) on the physicochemical, textural, microstructural and sensory characteristics of goshtaba were investigated. Reduction of fat and incorporation of the gum mixture resulted in a product with higher protein and moisture content (P < 0.05). The high-fat goshtaba had a significantly higher L* value, but a lower a* value than its low-fat counterparts (P < 0.05). The significant increase of thiobarbituric acid reactive substances value, protein carbonyls and loss of protein sulfhydryl groups in high-fat goshtaba reflects the more oxidative degradation of the lipids and muscle proteins (P < 0.05). Hardness was significantly higher in high-fat goshtaba, but cohesiveness, gumminess and chewiness did not show any significant difference. Scanning electron microscopy indicates that the gum forms a gel network and holds more water, thus increases its juiciness. Sensory evaluation indicates that low-fat goshtaba supplemented with 0.5% gum mixture had quality characteristics that were similar to those of the high-fat product. Practical Applications During the recent past, consumer interest in low-fat meat and meat products has increased in view of the risk posed by meat products containing high animal fat. In addition to serious health concerns, oxidation of lipids and proteins is a major threat to meat quality. The onset of oxidative reactions in muscle foods during handling, processing and storage leads to undesirable quality changes and deterioration of nutritive value. This aspect is especially relevant to the meat industry. Goshtaba, the traditional meat product of Jammu and Kashmir, India, which is famous throughout the world, contains high proportions of animal fat. Thus, there is great scope and need for improvements over the traditional practices followed in its formulation. The potential antioxidant activity of guar/xanthan gum mixture attracted more attention for using it in high-fat food products. There were significant decreases of thiobarbituric acid reactive substances, protein carbonyls and loss of sulfhydryl groups in low-fat goshtaba, in addition to improving the quality of the product. Thus, the addition of guar/xanthan gum could be a valuable alternative to improve the quality of low-fat goshtaba.

Determination of the Prevalence of Obesity, Nutrition Habits and Food Consumption Frequency in Individuals Working in the Famagusta Medical Centre Hospital

Aim: The prevalence of obesity, nutrition habits and food consumption frequency in individuals was investigated. Methods: The study was carried out with a total of 51 individuals between the ages of 22-58. Data were collected by questionnaire about personal information, nutrition habits and food consumption frequency. • Results: The prevalence of obesity was found 13.9% in female and 13.3% in male. The waist circumference used to determine central obesity was found ≥94 cm in 80% of male individuals and ≥80 cm in 44.4% of female individuals. Conclusion: Adequate and balanced nutrition is important to maintain a healthy body weight. Low fat or fat free dairy and meat products are suggested. Legumes, un-purified grains, vegetable and fruit should be consumed in sufficient frequency and amounts to increase dietary fibre intake. Exercising is essential in sustaining a healthy and quality life.

Contribution of Three Ionic Types of Polysaccharides to the Thermal Gelling Properties of Chicken Breast Myosin

The effects of anionic (κ-carrageenan, KCG), neutral (locust bean gum, LBG), and cationic polysaccharides (water-soluble chitosan, WSC) on the water-holding capacity (WHC) and hardness of chicken myosin gels were investigated at 0-1.0% addition levels. The changes of gel properties were explained using different instrumental techniques. The results revealed that KCG and LBG at 0.5-1.0% could respectively cause significant increases of both WHC and hardness of corresponding heat-induced myosin-polysaccharide gels (P < 0.05). These increases could be ascribed to a slower relaxation, reinforced cross-linked extent, enhanced hydrogen bonding, and a fine-stranded gel network, according to the analysis of low-field nuclear magnetic resonance, dynamic rheology, Fourier transform infrared spectroscopy, and scanning electron microscopy measurements. However, the weak molecular interaction within myosin-WSC gels induced an insignificant change of the WHC and hardness (P > 0.05). Therefore, it is interesting to search for the anionic polysaccharide and neutral polysaccharide for use as fat substitutes in the development of low-fat meat products.

Effect of Soy Protein Isolate on Physicochemical Properties, Lipid Oxidation and Sensory Quality of Low-Fat Pork Patties Stored in Vacuum, MAP and Frozen State

The effect of 2, 5 and 10% soy protein isolate (SPI) addition on selected quality indices of low-fat pork patties was studied. Patties with SPI showed a higher protein content and lower fat content than the control sample. Water activity was not influenced by SPI addition. The SPI significantly inhibited lipid oxidation in patties during storage. The patties with 10% SPI added showed a detectable level of beany flavor, were more cohesive, harder and less juicy than the other patties. They also received the lowest scores for the overall quality. These results suggest that SPI can be used at levels up to 5% in low-fat pork patties without adverse effect on their quality. Vacuum storage was the more effective method of lipid oxidation inhibition during 28 days of patties storage than modified atmosphere packaging and freezing but when longer storage time was involved frozen storage was more efficient. Practical Applications Consumption of low-fat meat products allows to meet the recommendations of health authorities regarding lower intake of dietary fat, but reduction in fat content can negatively influence the sensory quality of meat products. Numerous studies showed that incorporation of plant proteins to such products improves their flavor, texture and juiciness. Positive influence of soybean on human health is fully acknowledged by the professionals, but its excessive use in meat processing triggers off the consumers' reluctance similar to that directed toward other food additives. Therefore, the production of low-fat meat products that contain relatively low amounts of soybean protein could satisfy both nutritionists and consumers. Moreover, the choice of the most effective storage method could improve the quality of stored products.

The Antioxidant Status Response to Low-Fat and Walnut Paste–Enriched Meat Differs in Volunteers at High Cardiovascular Risk Carrying Different PON-1 Polymorphisms

Background: Cardiovascular risk largely depends on diet, antioxidant status, and gene polymorphisms. Low-fat meat (CM) and walnut-enriched meat (WM) products may exert potential beneficial health effects with respect to conventional meat products.Objective: To compare the effects of consuming WM vs CM on reduced and oxidized glutathione, lipoperoxides, α- and γ-tocopherol levels, and paraoxonase (PON-1), catalase (CAT), and superoxide dismutase (SOD) activities in 22 volunteers (mean age 54.8 years and body mass index 29.6 kg/m2) at high cardiovascular risk carrying different PON-1 192/55 polymorphisms.Design: The study was a 5-week nonblinded, randomized, crossover, controlled trial.Results: In general term, WM vs CM improved the volunteers' antioxidant status, with several result modifications occurring after the WM period. CM consumption increased oxidized glutathione and decreased PON-1 activity (at least p < 0.05). When WM vs CM effects were compared, SOD, CAT, and PON-1 enzyme activities increased (at least p < 0.05) in PON-1 192QQ carriers. γ-tocopherol levels and SOD and PON-1 activities increased in PON-1 192QR+RR carriers besides the significant decrease of lipoperoxide levels. In PON-1 55LM+MM carriers, the intervention increased significantly all the investigated enzyme activities and glutathione levels, whereas PON-1 55LL carriers increased their PON-1 activities.Conclusions: WM consumption should be preferred to CM. The intake of WM vs CM increased PON-1 but the effect upon other antioxidant enzymes and substrates varied depending on the individual's PON-1 polymorphism. PON-1 192QR+RR carriers appear the targets for WM consumption as they increased enzyme activities and γ-tocopherol levels and decreased lipoperoxides.

Abstract MP061: Dietary Patterns and Depression in a Population with High Prevalence of Obesity: The Strong Heart Family Study.

Background: Several studies have evaluated associations among various dietary nutrients (eg n-3 fatty acids, caffeine, magnesium) and depression in different populations. Such analyses, however, may not adequately address possible interactions among nutrients and may overlook unmeasured micronutrients. We examined the relationships among four diet patterns and depression in American Indians (AI) from the Strong Heart Family Study. Methods: Four diet patterns were extracted using factor analysis with principal component factoring method based on a sample of 3245 AI aged 14 years or older (excluding extreme calorie intakes, n=203; total var=38%). Linear Regressionmodels of the depression scale by the Center for Epidemiological Studies of Depression (CES-D) were constructed to examine the association between diet patterns and continuous CES-D measures adjusting for age, gender, BMI, waist circumference, Diabetes, education level, physical activity and Locus of Control (LOC) assessed by Multidimensional Health Locus of Control Form-B. Logistic regression models of symptoms of depression vs no depression were also run to estimate the associations of diet patterns to depression. Results: Factor 1 (in quintiles), the “less healthy” pattern, includes more fast food, snack chips, fried potatoes, prepared main dishes, sweet beverages, and animal fats. Participants who scored high on this pattern had an increase risk of depression (OR=1.09, 95%CI=1.02-1.18, p=.02). Factor 2, the “traditional AI/Southwestern” pattern consists of traditional American Indian foods common in the Southwest, as well as of meat, stew and dry beans. It is positively related to depression (OR=1.11, 95%CI=1.04-1.20, p=.002). Factor 3 resembles a healthy diet associated with fish, fruits, dark whole bread and low-fat healthier meat and dairy products. Participants who scored high on this pattern were less likely to have depression (OR=.93, 95%CI=.87-.99, p=.03). Factor 4, the “junk-food” pattern includes high amounts of coffee, tea, candy bars, sugar, syrup, animal fats, sweetened grains, doughnuts, cookies, pies, cakes, ice cream, and non-dairy creamer. Participants who scored high on this pattern were more likely to have depression (OR=1.12, 95%CI=1.05-1.20, p=.001). Depression was higher in women (OR =1.99, 95%CI=1.6-2.5, p&lt;.001) and those with abdominal obesity (in cm; OR=1.02, p=.02) and lower in those with greater physical activity (OR=.88, p=.001), increasing age (OR=.99, p=.01), and more education (OR=.89, p&lt;.001). Conclusion: A healthy eating pattern as well as greater physical activity and higher education were independently associated with lower depression, while depression was higher in those with central obesity. The results suggest that interventions aimed toward weight loss may also improve rates of depression in some populations.

Trends in nutrient and dietary intake among adults and the elderly: from NAHSIT 1993-1996 to 2005-2008.

The aim of this study was to investigate trends in nutrients and sources of dietary intake for Taiwanese people from the Nutrition and Health Survey in Taiwan (NAHSIT) 1993-1996 to 2005-2008. Twenty-four hour dietary recall data were obtained from the 2005-2008 NAHSIT. The results showed that intake of cereals and grains, and dietary fiber has decreased, whereas intake of carbohydrate rich convenience foods has increased. As a result, 10-20 g of dietary fat is now obtained from carbohydrate rich foods. A greater proportion of Taiwanese are choosing low-fat meat products, however, excessive intake of meat by men and women aged 19 to 64 years is resulting in excessive intakes of protein, cholesterol and saturated fat. Men and women aged 19 to 30 years had insufficient intakes of fruit and vegetables. Consumption of fruit, dairy/products, and nuts was low in all age groups. We recommend strengthening public nutrition education and changing diet related environment to improve dietary quality and food group distributions. Issues of concern include excessive intakes of energy and the soybean/fish/meat/eggs food group in all subjects, high amount of processed foods and refined-carbohydrate rich foods in men aged 19 to 64 years and women aged 19-30 years, as well as intakes below the DRI for a variety of nutrients in elderly persons.

EFFECT OF CARRAGEENAN AND OAT FLOUR ON STORAGE CHARACTERISTICS OF FRIED MUTTON KOFTA

Low-fat high-fiber mutton kofta containing minced meat and optimized quantities of refined wheat flour (8.5%), oat flour (8.0%) and carrageenan (0.5%) was prepared. The product with wheat flour (9.0%) and fat (8.0%) and without oat flour and carrageenan was treated as control. The product was deep fat fried, packed under air or nitrogen and stored at 4 ± 2C. Inclusion of oat flour and carrageenan resulted in substantially lower contents of fat and higher moisture content compared with control. The carrageenan-containing product was softer in texture and juicier than control. Color traits b and L values of the product were affected by addition of carrageenan and oat flour in the formulation, whereas the value of a was unaffected. Decrease in pH, chewiness and other sensory attributes were noticed in kofta stored for 6 weeks. Products stored in nitrogen had better keeping quality and were sensorily acceptable up to 6 weeks. PRACTICAL APPLICATIONS Growing awareness of the risk between diet and health is changing consumer habits fast, so that there has been an increasing demand for foods with health-enhancing properties such as high-fiber and low-fat meat products. The apparent relationship between dietary fat and development of cardiovascular disease, hypertension and obesity has prompted consumers to be aware of and concerned about the amount of fat in their diet. A major problem in the acceptability of low-fat processed meat products is the decline in palatability with fat reduction. Incorporation of carrageenan and oat flour in the development of low-fat high-fiber meat kofta improved the product quality without affecting the sensory profile of the product.

Productos cárnicos emulsionados bajos en grasa y sodio

Productos cárnicos emulsionados bajos en grasa y sodio

Nutrient content patterns of Finnish foods in a food composition database

Dietary pattern analysis has recently been used in nutritional epidemiology. However, there has been little research on nutrient co-occurrence patterns in foods although they are useful for understanding associations of nutrients in foods. In this study, nutrient content data of Finnish foods were submitted to factor analysis. From the food composition database Fineli ®, 530 basic food items and 106 common nutrients were selected. Nutrient patterns were analysed in two data sets, nutrient values (/100 g) and nutrient densities (/1 MJ), with principal component solutions of factor analysis. Four patterns, explaining 36–39% of total variance in nutrient content, were identified for both solutions. The patterns in the nutrient value solution were characterised by: (1) fish, meat, dairy products, legumes, seeds, nuts; (2) vegetable fats; (3) staple foods; and (4) offal foods (liver, kidney). In the nutrient density solution, the patterns were characterised by: (1) vegetables and berries; (2) low fat fish, meat and dairy products; (3) mushrooms and offal foods (liver, kidney); and (4) vegetable fats. These patterns were consistent with prior knowledge of nutrient composition. The basic structures of nutrient content among foods seem to have held constant over recent decades. The study also attests to the benefit of increased consumption of vegetables, fruit and cereals.

The effect of meat products enriched with plant sterols and minerals on serum lipids and blood pressure

The purpose of the study was to investigate the effect of non-esterified plant sterol-enriched and mineral-enriched low-fat and low-salted meat products compared with control meat products, on serum total and lipoprotein lipids and blood pressure in subjects with mildly to moderately elevated serum cholesterol concentration. A randomised, placebo-controlled, single-blind, repeated measure design was used. Altogether 21 volunteers completed the study.The study began with a pre-trial period of 1–2 weeks, which was followed by three different test periods in the following order: meat products enriched with plant sterols (1.2 g/day), potassium, calcium and magnesium (MP1); meat products with no added plant sterols and minerals (control); and meat products with plant sterols (2.1 g/day), potassium, calcium and magnesium (MP2). Each test period lasted for 3 weeks.During the MP2 period, the serum total and low-density lipoprotein cholesterol concentration decreased 4.9±7.5% (P<0.05) and 4.6±11.3% (not significant), respectively, compared with the control period. No differences in the high-density lipoprotein cholesterol and total triglyceride concentrations or in systolic blood pressure and diastolic blood pressure were found among the test periods. In conclusion, the present study showed that frankfurters and cold cuts enriched with plant sterols from tall oil, potassium, calcium and magnesium, as part of habitual Finnish diet reduced the serum total cholesterol concentration in hypercholesterolemic subjects when the intake of sitosterols was 2.1 g/day, but not with the lower dose.

Fat Replacers in Meat Products

There is a great interest regarding demand for foods with health enhancing properties as low-fat meat products due to the human health and nutrition correlation. Various aspects of interest relating to product design and fat reducing strategy has been reported. These aspects concerning nutritional, sensory, technological, safety, appreciation, legal and cost procedures are important to a improved new product design. Due to their different texture properties, processing conditions and different quality evaluations used in the reformulated meat derivatives, the feasibility of low-fat meat products manufacturing has been investigated. In previous review paper, various factors such as consumer acceptability, technological, emerging strategies for the modification of meat fat level, fatty acid (FA) composition, and non-meat ingredients or fat-replacers for the production were monitored for low-fat meat products and fat reduction concept.

Effect of some fat replacers on the release of volatile aroma compounds from low-fat meat products.

The effect of fat content and carbohydrate fat-replacers on the release of volatile odor compounds from beefburger, salami, and frankfurter has been investigated. The reduction in fat content in any of the three meat products studied resulted in a tendency toward an increase in the quantities of volatiles released in the headspace. Tapioca starch and maltodextrin appear to delay the release of certain classes of compounds selectively; for instance, tapioca starch appears to slow the release of some Maillard products while maltodextrin has a similar effect on terpenes. In contrast, oat fiber decreases the release of most of the compounds analyzed. Thus, the addition of carbohydrate fat-replacers to low-fat meat products could assist the flavor qualities of low-fat meat products by slowing down the release of odor compounds.

Relevant factors in strategies for fat reduction in meat products

Growing awareness of the link between diet and health is fast changing consumer habits, so that there has been increasing demand for foods with health enhancing properties, such as low-fat meat products. This paper seeks to give a general idea of the various aspects of interest relating to product design and fat reducing strategy. These aspects concern sensory, nutritional, safety, technological, appreciation, legal and cost factors and are essential to a clear product concept, without which no product is likely to succeed. It also describes some elements that determine the feasibility of manufacturing low-fat meat products according to their structural characteristics and processing conditions, and the different quality assessments used in the study of such reformulated meat derivatives. This is particularly important for purposes of quality control and verification of product design specifications. This article does not enter into aspects relating to the influence of fat on product characteristics, fat reduction technology and use of fat replacement, which are discussed in the literature.

Use of Seed Gums in Low-Fat Ground Pork: Fffect on Physical and Sensory Characteristics

Consumer demand for low-fat meat products has increased. Low-fat meat products have decreased palatability. Decreased fat content in ground meats has been associated with decreased juiciness and tenderness. Gums have been reported to retain moisture and improve overall textural characteristics of ground beef Therefore, the objective of this study was to investigate the effects of seed gums, i.e., guar gum (GG) and locust bean gum (LBG) on physical and sensory properties of low-fat ground pork. Ground pork (8% fat) was made into meat balls of 25g and cooked to an internal temperature of 75°C. A control sample and two test samples containing GG at 1% level and LBG at 1% level were studied. Percent cooking losses were 47.1±1.48 and 31.9±3.06 for GG and LBG, respectively. Meat balls made with LBG retained significantly more juiciness compared to GG (p<0.05). Sensory qualities including exterior appearance, tenderness, mouth feel, flavor and overall acceptability were evaluated by using a 1-9 hedonic scale (1=like extremely and 9=dislike extremely). Nineteen member semi-trained panel (12 women and 7 men) participated in the evaluation of sensory attributes. Addition of seed gums did not alter the sensory scores of exterior appearance, tenderness and mouth feel. However, GG and LBG addition negatively affected the flavor and overall acceptability scores of meat balls. Meat balls made with LBG received more favorable scores compared to the meat balls made with GG (5.40±1.60 vs. 4.84±1.80; p<0.05). LBG is a more suitable gum as a moisture retainer and texture modifier in lean ground pork compared to guar gum.