Physiochemical and sensorial properties of burgers produced from camel meat and beef (a comparative study)

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Ibrahim Mohammed Elhassan AbdelKareem, Rawia
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The study was conducted to examine the effect of species and storage period on the physicochemical and sensorial properties of camel and beef burgers. Three Burger types were processed from 100% camel meat, 100% beef meat and 50%camel meat+ 50% beef meat and were packaged and stored refrigerated at 4±1ºC for up to seven days. Some subjective and objective measurements were conducted to evaluate the effect of species and storage periods on the quality attributes of burger. Measured parameters included: proximate composition, pH, water holding capacity, storage loss, cooking loss and sensory attribute of burger. The evaluation was made immediately after processing and at 3 and 7 days post processing. The proximate composition of the different burger processed from the two species was very similar (p>0.05) with few numerical differences. The moisture content of the three burger types i.e. camel, beef and camel & beef burger were 73.85%, 72.62% and 72.6% respectively. Camel burger and beef burger had a similar (p>0.05) water holding capacity of 68.05% & 68.26% respectively, while the burger made from the mixture of camel & beef burger had a WHC of 64.5%. Also the three burger types had similar cooking loss, pH and storage loss. Storage period had minor effect on WHC and pH, but significant (P<0.05) effect on storage & cooking losses. The panelist could not detect any significant difference in the sensorial properties of the burgers made from the different meats particularly in appearance, color, flavor, juiciness and over all acceptability. The possibility of using camel meat in meat burger processing does exist.