EFFECTS OF VEGETAL OILS ON THE QUALITY CHARACTERISTICS OF BEEF MEAT PRODUCTS WITH LOW ANIMAL FAT

Meat industry tries to modify his approach concerning the composition of its products for health purposes, to respect nutritional principles in processed foods. Many researchers propose partial substitution of animal fats with vegetable oils in food; these oils are rich in essential fatty acids, mono-and polyunsaturated. But it was observed that this substitution has affected sensory quality of compositions of meat in which the fat was replaced by vegetable oils. Study analysed the modification of the chemical compositions of the beef meatballs with low fat and the correlation with sensory analyse. Was effectuated rheological characterisation for all samples, were measured the storage modulus (G') and loss modulus (G''), indicating the viscoelastic character of the beef mincemeat with vegetal oils. This study tries to establish the acceptability of the meat products with partial replacing of the animal fat with some vegetal oils, in fact sunflower oil, canola oil and hemp oil. Finally, sensory analyses suggest that the use of beef meat products with these oils can be well accepted by the consumers because they are healthier.