The Quality Attributes of Processed Beef Burgers with Different Levels of Camel Meat

Abstract

This study aim to determine the effect of added different levels of camel meat on the quality attributes of beef burger. Physico-chemical analysis, colour values and sensory evaluation of three types of [(100% camel meat), (50%camel meat) and 50% beef meat and (100%beef burgers)] camel meat were obtained from different cuts of mature camel (5-6 years old) and beef from (3-4 years old) of top side of camel. Burger types were ready for analysis after processing. The obtained data of was analysed using analysis of variance ANOVA followed by least significant different test. Physico-chemical analyses excluding fat content were significantly affected (P<0.01) with various camel meat levels. Although increasing of camel meat level had no effect on colour values and sensory tests (p>0.05), but 100% camel meat burger record the highest values in redness (a*) and all sensory evaluation values. It could be conclude that camel meat levels affecting some physico-chemical parameters, sensory attributes were the highest in 100% camel meat burger.