STUDY OF THE QUALITATIVE CHARACTERISTICS OF MEAT BURGER WITH VARIETY FATTY TISSUES ADDED

Abstract

The study included the manufacture of beef burgers by adding a variety of fatty tissues, including the the sheep fat tail tissues, the hump of the calf and the hump of the camel, in addition to the belly fat of sheep, calves and camels, at a rate of 10% for each treatment. Burgers pieces were formed with a weight of 50 g, thickness of 7 mm and diameter of 11 cm. The burger pieces stored in plastic containers under frozen storage conditions at -18°C for 45 days. Qualitative changes during that period were studied. The pH value of the meat burgers ranged (6.3-7.2), and a gradual decrease in the pH was observed during the storage stages, reaching (5.2) in the meat burgers contain to the a calf hump and (5.8) in the burgers added the a camel hump. The percentage of free fatty acids ranged (0.08- 0.56) % in meat burger added to sheep fat and camel hump fat. The changes in diameter, weight and thickness of the studied samples were studied and changes in color, flavor, juiciness, aroma and tenderness were studied. The results of sensory evaluation of meat burger with added fat from the hump and belly of the calf showed significant differences at 0.05<p0 to reach 9, while the degree of color evaluation for the meat burger prepared with sheep fat tissues reached (8.6_9) and the burger prepared from calf meat with camel fat tissues (8.3) from 9 degrees. The flavor did not show any significant differences between the treatments, with the exception of the burger added to the sheep fat tail tissues. As for the characteristic of juiciness, no significant differences were found, with the exception of the birch with which the fat of the camel's belly was added. Also, the smell characteristic of the burger with added calf fat tissue showed significant differences (0.05<p0), which amounted to (8.7_9) compared to the other samples (8.3) to which sheep and camel fat were added. The characteristic of tenderness indicated that calf meat burger samples were significantly superior to calf fat tissues. 0. 05<p0(8.3-9) compared to other samples.