ATRIBUTOS SENSORIALES Y QUÍMICOS DE UN PRODUCTO CÁRNICO LIGERO FORMULADO CON FIBRA SOLUBLE DE AVENA Sensorial and Chemical Attributes of a Light Meat Product Formulated with Oat\'s Soluble Fiber

In order to select the most adequate in terms of chemical and sensorial traits, a total of 720 beef patties was formulated with three oat's soluble fiber levels (A= 9.58%; B = 13.45% y C = 17.35%) as a fat substitute. Moisture, total solids, protein, ash, fat and cholesterol contents were determined on dry and fresh weight basis in raw