Quality and acceptability of value-added beef burger
Khalafalla, F., Ali, F., Abdel-Azeem, A., Kassem, G., Emara, M. (2010). Quality and acceptability of value-added beef burger. EKB Journal Management System, 20(1), 181-187. doi: 10.21608/jvmr.2020.77598
F. A. Khalafalla; Fatma H. M. Ali; A. H. Abdel-Azeem; Gehan M. A. Kassem; M. M. T. Emara. "Quality and acceptability of value-added beef burger". EKB Journal Management System, 20, 1, 2010, 181-187. doi: 10.21608/jvmr.2020.77598
Khalafalla, F., Ali, F., Abdel-Azeem, A., Kassem, G., Emara, M. (2010). 'Quality and acceptability of value-added beef burger', EKB Journal Management System, 20(1), pp. 181-187. doi: 10.21608/jvmr.2020.77598
Khalafalla, F., Ali, F., Abdel-Azeem, A., Kassem, G., Emara, M. Quality and acceptability of value-added beef burger. EKB Journal Management System, 2010; 20(1): 181-187. doi: 10.21608/jvmr.2020.77598

Quality and acceptability of value-added beef burger

Journal of Veterinary Medical Research
Article 25, Volume 20, Issue 1, March 2010, Page 181-187  XML PDF (202.92 K)
Document Type: Original Article
DOI: 10.21608/jvmr.2020.77598
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Authors
F. A. Khalafalla1; Fatma H. M. Ali1; A. H. Abdel-Azeem1; Gehan M. A. Kassem2; M. M. T. Emara2
1Department of Food Hygiene, Faculty of Veterinary Medicine, Beni-Suef University
2Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt.
Abstract
The sensory quality attributes of coated and uncoated beef burger patties formulated with texture soy granules or vegetables (peas and carrots) were studied in comparison to that of the control ones. Incorporation of textured soy granules significantly reduced the color, marbling, appearance, flavor, tenderness, juiciness, taste and overall acceptability in comparison with either control or vegetable extended burger. Addition of peas and carrots to uncoated burger significantly reduced the binding scores in raw samples, as well as flavor and juiciness in cooked samples, however, no significant differences could be observed in the other sensory attributes in both raw and cooked products. Vegetable extended burger had the highest  cooking loss percent (20.14), followed by control samples (17.83), while soy extended product had the lowest value (15.82%). Application of batter and breading to vegetable extended burger significantly improved the investigated sensory parameters in comparison with the uncoated samples. On the other hand, application of batter and breading to soy extended burger revealed no improvement in the sensory quality attributes in both raw and cooked samples. Addition of soy granules and vegetables significantly increased the moisture, ash and carbohydrate and reduced the fat content of raw burger patties. Moreover the incorporation of textured soy significantly increased the protein content.
Keywords
Quality; acceptability; value; beef; burger
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