Aktas N, Genccelep H. 2006. Effect of starch type and its modifications on physicochemical properties of bologna-type sausage produced with sheep tail fat. Meat Sci 74:404–408.
American Heart Association. 1986. Dietary guidelines for healthy adult Americans. American Heart Association Circulation 74:1465–1475-A.
AOAC. 2000. Official Methods of Analysis. 17th EditionAssociation of official Analytical chemists; Washington, DC, USA:
Berry BW. 1997. Sodium alginate plus modified tapioca starch improves properties of low-fat beef patties. Food Sci 62:1245–1249.
Biswas AK, Kumar V, Bhosle S, Sahoo J, Chatli MK. 2011. Dietary fibers as functional ingredients in meat products and their role in human health. Int J Livest Prod 2:45–54.
Bloukas JG, Paneras ED, Papadima S. 1997. Effect of carrageenan on processing and quality characteristics of low-fat frankfurters. J Muscle Food 8:68–78.
Bourne MC. 1978. Texture profile analysis. Food Technol 33:62–66.
Carballo J, Fernandez P, Barreto G, Solas MT, Jimenez Colmenero F. 1996. Morphology and texture of bologna sausage containing different levels of fat, starch and egg white. J Food Sci 61:652–655.
Choi YM, Choe JH, Cho DK, Kim BC. 2012. Practical use of surimi-like material made from porcine
longissimus dorsi muscle for the production of low-fat pork patties. Meat Sci 90:292–296.
Cierach M, Modzelewska-Kapitula M, Szacilo K. 2009. The influence of carrageenan on the properties of low-fat frankfurters. Meat Sci 82:295–299.
Claus JR, Hunt MC. 1991. Low-fat, high-added bologna formulated with texture modifying ingredients. J Food Sci 56:643–647.
Comer FW, Dempster S. 1981. Functionality of fillers and meat ingredients in comminuted meat products. Can Inst Food Sci Technol J 14:295–303.
Desmond EM, Troy DJ, Buckley DJ. 1998. The effects of tapioca starch, oat fibre and whey protein on the physical and sensory properties of low-fat beef burgers. Academic Press. LWT. Food Sci Technol 31:653–657.
Dexter DR, Sofos JN, Schmidt GR. 1993. Quality characteristics of Turkey bologna formulated with carrageenan, starch, milk and soy protein. J Muscle Foods 4:207–223.
Dutra MP, Cardoso GP, Ramos EM, de Ramos ALS, Pinheiro ACM, Fontes PR. 2012. Technological and sensory quality of restructured low-fat cooked ham containing liquid whey. Ciênc. Agrotec Lavras 36:86–92.
Garcia ML, Dominguez R, Galvez MD, Casas C, Selgas MD. 2002. Utilization of cereal and fruit fibres in low fat dry fermented sausages. Meat Sci 60:227–236.
Giese J. 1992. Developing low-fat meat products. Food Technol 46:100–108.
Goll SJ, Kastner CL, Hunt MC, Kropf DH. 1992. Glucose and internal cooking temperature effects on low fat, pre and post-rigor, restructured beef roast. J Food Sci 57:834–840.
Hoelscher LM, Savell JW, Harris JM, Cross HR, Rhee KS. 1987. Effect of initial fat level and cooking method on cholesterol content and caloric value of ground beef patties. J Food Sci 52:883–885.
Hughes E, Mullen AM, Troy DS. 1998. Effect of fat level, tapioca starch and whey protein in frankfurters formulated with 5% and 12% fat. Meat Sci 48:169–180.
Keeton JT. 1983. Effect of fat and sodium chloride phosphate levels on the chemical and sensory properties of pork patties. J Food Sci 48:878–881.
Keeton JT. 1994. Low-fat meat products-Technological problems with processing. Meat Sci 36:261–276.
Khalil AH. 2000. Quality characteristics of low-fat beef patties formulated with modified corn starch and water. Food Chem 68:61–68.
Kotwaliwale N, Bakane P, Verma A. 2007. Changes in textural and optical properties of oyster mushroom during hot air drying. J Food Eng 78:1207–1211.
Kumar M, Sharma BD. 2004a. Quality and storage stability of low-fat pork patties containing barley flour as fat substitute. J Food Sci Technol 41:496–502.
Kumar M, Sharma BD, Kumar RR. 2007. Evaluation of sodium alginate as a fat replacer on processing and shelf-life of low-fat ground pork patties. Asian Australas J Anim Sci 20:588–597.
Kumar M, Sharma BD. 2004. The storage stability and textural, physico-chemical and sensory quality of low-fat ground pork patties with carrageenan as fat replacer. Int J Food Sci Technol 39:31–42.
Lee EJ, Ahn DU. 2005. Quality characteristics of irradiated turkey breast rolls formulated with plum extract. Meat Sci 71:300–305.
Lin KW, Keeton JT. 1998. Textural and physicochemical properties of low-fat, pre-cooked ground beef patties containing carrageenan and sodium alginate. J Food Sci 63:571–574.
Lyons PH, Kerry JF, Morrissey PA, Buckley DJ. 1999. The influence of added whey protein/carrageenan gels and tapioca starch on the textural properties of low-fat pork sausages. Meat Sci 51:43–52.
Mansour E, Khalil A. 1999. Characteristics of low-fat beef burgers as influenced by various types of wheat fibres. J Sci Food Agric 79:493–498.
Mendoza E, Garcia ML, Casa C, Selgas MD. 2001. Inulin as fat substitute in low-fat, dry fermented sausages. Meat Sci 57:387–393.
Murphy EW, Criner PE, Grey BC. 1975. Comparison of methods for calculating retention of nutrients in cooked foods. J Agric Food Chem 23:1153–1157.
Nisar PU, Chatli MK, Sharma DK. 2009. Efficacy of tapioca starch as a fat replacer in low-fat buffalo meat patties. Buffalo Bulletin 28:18–25.
Picouet PA, Fernández A, Serra X, Suñol JJ, Arnau J. 2007. Micro-wave heating of cooked pork patties as a function of fat content. J Food Sci 72:E57–E63.
Serdaroglu M. 2006. The characteristics of beef patties containing different levels of fat and oat flour. Int J Food Sci Technol 41:147–153.
Singh RM, Chatli K, Biswas AK, Sahoo J. 2010. Effect of partial substitution of soya oil with canola oil on the quality of omega-3 fatty acid enriched low-fat chicken meat patties. Indian J Poult Sci 45:165–170.
Snedecor GW, Cochran WG. 1989. Statistical Methods. 8th edIowa State University Press; Ames, IA, USA:
Tay BD. 2002. Solar Dried Cassava Flour (SODRIC) as Filler in Frankfurter–Type Sausages. B.Sc. Dissertation. Kwame Nkrumah University of Science and Technology; Kumasi, Ghana:
Townsend WE, Witnauer LP, Riloff JA, Swift CE. 1968. Comminuted meat emulsions. Differential thermal analysis of fat transition. Food Technol 22:319–323.
Trout ES, Hunt NC, Johnson DE, Claus JR, Kastner CL, Kropf DH, Stroda S. 1992. Chemical, physical and sensory characterization of ground beef containing 5 to 30% fat. J Food Sci 57:25–29.
Troutt E, Hunt MC, Johnson DE, Claus JR, Kastener CL, Kropf DH. 1992. Characteristics of low-fat ground beef containing texture-modifying ingredients. J Food Sci 57:19–23.
Troy DJ, Desmond EM, Buckley DJ. 1999. Eating quality of low-fat beef burgers containing fat-replacing functional blends. J Sci Food Agric 79:507–516.
Tsai SJ, Unklesbay N, Unklesbay K, Clarke A. 1998. Textural properties of restructured beef products with five binders at four isothermal temperatures. J Food Qual 21:397–410.
United States Department of Agriculture (USDA), Agricultural Research Service. 2003. USDA National Nutrient Database for Standard Reference, Release 16. Washington, DC, USA:
Verma AK, Banerjee R, Sharma BD. 2012. Quality of low-fat chicken nuggets: Effect of sodium chloride replacement and added chickpea (
Cicer arietinum L.) hull flour. Asian Australas J Anim Sci 25:291–298.
Verma AK, Lakshmanan V, Das AK, Mendiratta SK, Anjaneyulu ASR. 2008. Quality characteristics and storage stability of patties from buffalo head and heart meats. Int J Food Sci Technol 43:1798–1806.