Development of a restructured beef hamburger

Abstract

The present work has followed as the main goal; the obtaining of the restructured meat hamburger with similar characteristics related to the traditional one, which has a lower meat content. A simplex lattice-type mixture experiment was applied considering two meat components in the formulation, beef and MDM. The product was obtained by using the grinding and mixing technology, evaluating the physical, chemical, microbiological and sensory characteristics, besides of the shrinkage during was evaluated. The humidity of all the samples was less than 75%. The chloride content kept at 1.30% and the pH was 6.35. These values being lower than the maximum permissible levels for this type of product. The count of microorganisms and Salmonella also were lower than the stablished in NC 585: 2017, in all cases. It was observed that only two of the formulations showed significant differences (p ≤ 0.05) in sensory quality.