| abstract |
A low calorie meat product comprising a mixture comprising comminuted lean meat and a vegetable fat replacement ingredient comprising dietary fiber and starch in a weight ratio which is in the range of 1:32-1:1, the proportion of the dietary fiber being at least 5 % by weight, and the proportion of the starch being at least 50 % by weight, the proportion of the vegetable fat replacement ingredient being in the range of 5-80 % by weight, calculatd on the mixture, the product when it comprises a coherent forcemeat mixture having a content of fat which is less than 10 % by weight and when it is a hamburger product a fat content which is less than 15 % by weight, and a process for preparing the low calorie meat product. |