DEVELOPMENT OF HAMBURGER USING ADULT SHEEP MEAT AND OAT FLOUR

Authors

  • Luís Carlos Oliveira dos Santos Júnior UPF
  • Rosiane Rizzatti UPF
  • André Brungera UPF
  • Taiza Jucela Schiavini UPF
  • Elia Fernanda Morais de Campos UPF
  • João Francisco Scalco Neto UPF
  • Laura Beatriz Rodrigues UPF
  • Elci Lotar Dickel UPF
  • Luciana Ruschel dos Santos UPF

DOI:

https://doi.org/10.5216/cab.v10i4.3794

Keywords:

Food technology

Abstract

The purpose of the present study was to produce a hamburger using adult sheep meat – which is not usually well accepted for in natura consumption – and oat flour. Centesimal composition, pH, water activity, color, fatty acid content, water retention capacity and cooking loss (of both adult sheep meat and the burger patty) were assessed. Carbohydrates, total calorie content and sensory characteristics of the formulated products were also considered. Adult sheep meat contained 19% of protein, 5.4% of lipids, 1.18% of ashes and 76% of humidity. The meat from adult sheep and that from young animals differed remarkably in terms of lipid content. All other parameters complied with current meat regulations, although the addition of oats and/or pork to the burgers modified the ash and humidity contents. The sensory evaluation revealed that the sample containing 50% of adult sheep meat, 46% of pork and 4% of oats – which represents the maximum content allowed by law for non-meat sources of protein – enjoyed more widespread acceptance. The hamburgers made of adult sheep meat and oat flour were well accepted by the sensory panel and conform to current regulations, being therefore suitable for the manufacture of meat derivatives.
Key words: Centesimal composition, dietary fiber, sensorial analysis.

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Author Biography

Luciana Ruschel dos Santos, UPF

Possui graduação em Medicina Veterinária pela Pontifícia Universidade Católica do Rio Grande do Sul (1992), aperfeiçoamento em Patologia Aviária (1995) e Doutorado em Ciências Veterinárias pela Universidade Federal do Rio Grande do Sul (2001). Atualmente é professor da Universidade de Passo Fundo, das disciplinas de Microbiologia Geral, Tecnologia de Produtos de Origem Animal e Tecnologia de Carnes. Tem experiência na área de Medicina Veterinária, Agronomia e Engenharia de Alimentos, com ênfase em Microbiologia Geral, atuando principalmente nos seguintes temas: bacteriologia, diagnóstico microbiológico (PCR, RAPD/PCR, fagotipagem), métodos de desinfecção, esterilização e anti-sepsia, teste de eficiência de desinfetantes, resistência antimicrobiana, biofilmes, contaminação ambiental.

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Published

2009-12-17

How to Cite

DOS SANTOS JÚNIOR, L. C. O.; RIZZATTI, R.; BRUNGERA, A.; SCHIAVINI, T. J.; DE CAMPOS, E. F. M.; SCALCO NETO, J. F.; RODRIGUES, L. B.; DICKEL, E. L.; SANTOS, L. R. dos. DEVELOPMENT OF HAMBURGER USING ADULT SHEEP MEAT AND OAT FLOUR. Brazilian Animal Science/ Ciência Animal Brasileira, Goiânia, v. 10, n. 4, p. 1128–1134, 2009. DOI: 10.5216/cab.v10i4.3794. Disponível em: https://revistas.ufg.br/vet/article/view/3794. Acesso em: 3 jul. 2024.

Issue

Vol. 10 No. 4 (2009)

Section

Veterinary Medicine

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