A Comparative Study on some Quality Attributes of Locally Made Beef Burger and their Counterparts from Meat Industries

Abstract

Meat and meat products are essential components in the diets of human beings; their consumption is affected by various factors. Like product characteristics (Nutritional properties, safety, price, convenience, etc.) and consumer and environment related characteristics (psychological, health, family or educational aspects, general economic situation, climate, legislation, etc). The current work was conducted to evaluate and compare similarities and differences in nutritive value (moisture, Carbohydrate, CP, total fat, and ash) and macro-minerals (Calcium Ca mg/g, Iron Fe mg/g and Phosphate P mg/g) of processed beef product (Burgers) among three companies (Looli, Al-goussi and Al-arabi) and compared with locally processed in laboratory. A total of 48 samples of beef sausage and burger were taken from locally processed and commercial companies (Looli, Al-goussi and Al-arabi) and subjected to chemical and minerals composition. The data was subjected to statistical analysis using SPSS software with completely randomized design (CRD). The findings of this study revealed that, chemical composition of sausages had highly significant differences (P≤0.01) in moisture, carbohydrates, protein, total lipids, and ash among all types of sausages. Also, chemical composition of burger showed that, highly significant differences (P≤0.01) in all the parameters among types of burger. Minerals profile revealed that, there were highly significant differences (P≤0.01) in Ca and Fe, and P was recorded significant difference (P≤0.05) among groups of sausage. On the other way, burger showed highly significant difference (P≤0.01) in Ca and P, while Fe had significant difference (P≤0.05). The study was recommended that: Consumers should consume processed sausage and burger manufactured in scientific laboratory because the quantities of ingredients were clearly wrote.