Irshad, ASuresh Kumar, SChandirasekaran, V, et al.,TANUVAS2021-07-082021-07-082021-05https://krishikosh.egranth.ac.in/handle/1/5810170288TNV_IJCMAS_2021_10(5)32-42The objective of the present study was undertaken to standardize the optimum level of vegetable oil and added water in the development of carabeef patties. The lean meat was minced twice through 3 mm plate and prepared emulsion by using a bowl chopper. The patties were prepared with the incorporation of chilled water at 7, 10 and 13 % level and added vegetable fat at 10, 12 and 14 %, respectively replacing the lean meat. The mean values of emulsion stability and cooking yield of carabeef patties was significantly (P<0.01) higher at 12 % level of fat and 10 % level of chilled water as compared to other treatment. A significant effect of different level of vegetable fat incorporation was observed with respect to sensory scores. The highest scores for appearance, juiciness, binding, texture and overall acceptability values noted for the products developed with 12 % level of fat and 10 % level of chilled water in the formulation. Thus, good quality carabeef patties could be prepared by incorporating 12 % level of fat and 10 % level of chilled water in the formulation.EnglishVeterinary ScienceArticle