Decreasing the fat content from 20%

Decreasing the fat content from 20% to 5% significantly increased cooking yield and fat retention. Meatballs formulated with 20%
fat had the highest reduction in diameter. CF had no effect on reduction in diameter. CF reduced shrinkage in meatballs formulated
with 5% or 10% fat and increased moisture retention in treatments formulated with 5% or 10% fat. Sensory evaluation indicated that
decreasing fat level resulted in lower texture and overall palatability scores. CF had no detrimental effect on sensory properties except appearance