CHEMICAL AND TECHNOLOGICAL STUDIES ON THE PROCESSING OF BEEFBURGER

Abstract

Different kind of beef cuts such as fresh flank and round beef cuts, frozen flank and round beef cuts, fresh round camel cut and chicken meat with and without skin and fat were evaluated through determine its chemical and physical properties. The previous meat cuts (camel, beef and chicken meat cuts) were used to prepare some burger blends at different ratios, then evaluated for their chemical, physical, total bacterial counts and sensory properties in comparison with local beefburger and chickenburger purched from two different factories. Also, the changes induced in burger blends during frozen storage were determined. In addition, minced fresh flank beef was packaged in different kind of packaging materials (Polyamide I Polyethylene and Paper I Polyethylene I Aluminum foil I Polyethylene) under different modified atmosphere conditions. The changes in chemical, physical, microbiological and organoleptic properties of minced fresh flank beef packaged under previous conditions during chilling storage at 4oc for 9 days were also studied. The results revealed the following conclusions: 1. Characteristic of different kind of meat cuts: 1. Fresh and frozen flank beef meat cuts were the highest in fat content than other meat cuts. However, fresh round camel meat had lower fat content, it had a higher moisture content than other meat cuts.