Reformulation of a mixed product (hamburger dough)

Abstract

The price of pork today is about 1.5 times higher than that of the beef. A variety of products are developed at the Pilot Plant of Meat of the Food Industry Research Institute, including hamburgers. The objective of the work is to reformulate the mixed product (hamburger dough) to reduce its production cost. The reformulation was based on the total substitution of pork with beef and mechanically recovered meat (MDM), while maintaining the same percentage of addition of the rest of the seasonings. Three formulations were developed, the response variable to select the best one was its sensory quality.The selected formulation was characterized from the chemical, microbiological and sensory point of view, studying its conservation for a period of three months under freezing conditions. The new formulation meets the specifications established for this type of meat product and achieves a reduction in the cost of 24464.18 CUP per ton of hamburger dough.