Considering the growing number of diseases caused by consuming high-fat levels in unlawful foods, it is important to produce low-fat or fat-free products. Meat chips and fast foods are increasingly consumed by most people, especially children and young people in society; these products, unfortunately, contain high levels of oil and are detrimental to consumers' health. Thus, the production of low-fat chips with good properties can effectively increase public health. The research found that various variables such as starch concentration, glutamate and temperature had a significant impact on the chemical properties of meat samples. An examination of the effect of different starch concentrations on the Total Volatile Basic Nitrogen (TVB-N) and peroxide suggested that different concentration levels had an additive effect on this index. The temperature was also found to affect the TVB-N index. As the glutamate content increased, the TVB-N index and peroxide increased, also. This means that sodium glutamate can increase amino-peroxide compounds in meat samples.
