Nhung Le,

Long Tran

Meatb
alls

Introduction
Background:
Researches show that too much intake of meat, especially red meat, is associated
with increased risks of diabetes, cardiovascular disease, and certain cancers.
Soy Protein:

help lower cholesterol and Cardiovascular disease

has been highly recommended as an equivalent to animal protein and

beneficial in health
Purpose: to test if tofu was acceptable to substitute in beef meatball.
Target Population: For people, who would like to reduce their meat intake.

Review of Literature

Meat
Consumption of processed meat
18% of higher risk of mortality
16% of increase higher risk of CVD mortality
has linked to development of Type 2 Diabetes
Tofu
The intake of legumes(soybeans, peanuts, and other legumes)
reduces the risk of developing Type 2 Diabetes Mellitus by 38%.
reduces in LDL cholesterol concentration by 6%.
The FDA approved the health claim that 25 grams of soy protein a
day may reduce the risk of coronary heart disease (fda.gov, 2013).

Experimental Design
Independent variable: Beef and Tofu
Dependent variables: Texture, Tenderness,

Flavor

Control Recipe

Mixed Recipe

Experimental
Recipe

Original Basic Meatballs Recipe

Ingredients
1 lb ground beef
1 egg
cup onion ,finely chopped
cup milk
Kosher salt, to taste
Fresh ground black pepper, to taste
Directions

Total Time: 35 minutes

Prep: 15 min
Cook: 20 min
Yield: 6 servings
Level: Easy

1.Mix ground beef, egg, onion, milk, salt and freshly ground black
pepper to taste together.
2.Shape mixture by Tablespoons into 1-1/2-inch balls.
3.Place the meatballs in a baking dish.
4.Bake, uncovered, in a 400 degree Fahrenheit oven until light brown,
about 20 to 25 minutes.
5.Drain off any excess fat.

Experimental Design
Sensory Evaluation:
1 - 5 Likert Scale :
Texture, Tenderness, Flavor
Objective Evaluation:
Wettability
pH

Results 100% control (Beef)

#251 50/50( Beef and Tofu)

#251 50/50( Beef and Tofu)

25
20
15
Numbers of people 10
5
0

Score1
12%

Taste
Tenderness
Texture

Score2
Score3

46%

Score4
42%

Score5

Results 50/50 (Half Tofu and Half beef)

#609 100%control (beef)
Numbers of people

#609 100%control (beef )

25
20
2%
15
10
5
0

Taste
Tenderness
Texture

13%

Score1
Score2
Score3

43%

Score4
Score5
42%

Results 100% control (Tofu)

#843 100% Product(tofu)

#843 100%tofu

25
20
15

Numbers of people 10

20%

Taste
Tenderness
Texture

Score2
Score3

38%

Score4
20%

5
0

Score1

22%

Score5

Conclusions and Implications for the

future

By selecting the original recipe as a control recipe, we did many

researches to find alternative material to replace with an original.

As we working closely together, we were able to come up with a
mixed recipe for the new product.
There are may failures during the experiment but we were able to
deliver an edible product. Following with countless tests, trials and
errors, we were able to perfect the products.
For future implication, we would like to expand the research by
adding extra seasoning, so our tofu could have the similar taste as
meat.
By reducing the meat produce in our experiment down to 50%, we
are dedicate to create a new product with lower fat content and
lower chance of getting cardiovascular disease, at the same time
provide enough nutritional value to customers.

Thank you!!!