摘要：The aim of the study was to evaluate the physico- chemical properties of commercial beef meatballs. A total of six samples of beef meatballs from different manufacturers were analyzed for proximate composition , mineral content (Ca and Na), color and textural analysis. The proximate analysis showed that there was a significant (p<0.05) difference among the samples. There was a large variation in the Ca and Na content in commercial beef meatballs. Significant differences among the samples’ colors (L, a, b values) were also observed. All samples were significantly different in terms of the folding test, but not significantly different in terms of hardness, except for one sample that had a high hardness value. The study revealed showed that there were variations in the nutritional value s as well as the textural properties in Malaysian beef meatballs produced by different manufacturers.
