Physico-chemical and sensory analysis made ​​hamburgers with meat culling ewes

Abstract

Eight sheep were used at the end of reproductive life fed ad libitum for 60 days with mixed and pelleted complete feed. After slaughter, the shoulders were extracted, vacuum packed and stored at -18º C being boneless to produce burger with different proportions of sheep meat and pork backfat. The burgers were evaluated by means of chemical and sensory analyzes to verify the acceptability of consumers. Moisture was influenced by the proportion of sheep meat in burgers, with being lower for 85% of sheep meat. The concentration of ash, total lipids and cooking losses did not differ (P>0.05) between treatments. The burgers of crude protein decreased with the addition of 30% pork backfat, compared to the other treatments. Consumers showed preference for burgers formulated with 85% inclusion of sheep meat and 15% pork backfat (P<0.05). The burgers were accepted into the attitude towards buying revealing a positive test for this type of product market, becoming a new strategy for producers because it has a viable production and a great protein source.