Abstract:
The study was conducted to evaluate the manufactured burgers with different portion camel meat, three types of burger were processed using different portion of camel meat and beef, type A (100% camel meat) B (50%camel meat and 50% beef meat C (100%beef), samples were ready for analysis after processing. Proximate analysis, water holding capacity (WHC), cooking loss%, colour parameters (lightness L*, redness a*and yellowness b*) and organoleptic tests were assessment. Collected data were statistically analysed using by One-way ANOVA followed by least significant different test. The results revealed that all proximate analysis parameters of the three types of burger were significantly different with exception of fat content. Excluding colour parameters, the physicochemical parameters were highly significant different (p<0.01) all the organoleptic tests were not different (p>0.05) among the three types of burger.
