Mixtures of corn meal, corn flour, and corn starch and dried, semi-dried or fresh beef were extruded to produce snack model products high in protein (15%) relative to similar all-corn products.  Maximum beef content in mixes before extrusion was 20% (w/w).  The new products were microbiologically shelf stable when packaged. in air or nitrogen and could be produced by using twin- or single-sc1 extruders.  Single-screw-extruded snacks, however, were pre to higher rates of lipid oxidation upon prolonged storage.