Physicochemical, technological and sensory properties of hamburger made with meat from lambs fed on whole cottonseed

Abstract

The physicochemical composition and the technological and sensory properties of hamburgers made with meat from Ile de France lambs fed on different levels (0, 10, 20, 30 and 40%) of whole cottonseed were studied. The addition of whole cottonseed to the lambs' diets decreased the thiobarbituric acid reactive substances in the lamb meat and altered the physicochemical characteristics of the hamburgers, which were characterised by low lipid ( ), cholesterol ( ) and caloric content ( ). The results regarding cooking characteristics were directly related to the microscopic observations regarding the hamburgers; the more cohesive structures exhibited better performance after cooking, with increased cooking yield and moisture retention, and decreased cooking loss. The levels of whole cottonseed did not influence the texture profile, but they negatively affected the acceptability of the hamburgers, since as the levels of cotton seedlings increased, the scores for the sensorial attributes decreased. Thus, a maximum inclusion of 16.7% of whole cottonseed in the dry matter of the diet of lambs is recommended.

Sheep and Goat Meat Processed Products Quality: A Review

“…In the last years, several studies using sheep and goat meats with cooked or precooked products and some products ready to cook have been developed as patties [44][45][46][47], nuggets [48][49][50][51][52][53][54], hamburgers [55,56] or pâté [11,[57][58][59] and others [60][61][62][63]. In the Indian subcontinent (India, Pakistan, Bangladesh, Nepal and Sri Lanka), there are several traditional meat products and recipes using sheep and goat meats, such as Rogan Josh, a lamb meat marinated with Kashmiri chilies, Aab Gosht, a lamb curry cooked in milk, Rista and Goshtaba, a minced lamb meat cooked in mutton stock gravy, Haleem prepared from goat or buffalo meats or Kolhapuri mutton with different curries [64].…”

Effect of including oilseed grains in bovine diets on fatty acid profile, lipid stability, and sensory aspects of burgers

“…According to Costa et al ( 68 ), diets with 27.51% DM of cottonseed negatively affected the flavor of the meat. Monego et al ( 69 ) showed lower acceptance of burgers when lambs consumed more than 16% cottonseed.…”

Study of mesquite grain flour ( Prosopis juliflora Sw. DC ) in hamburger storage

“…Moreover, it is also cheap if compared to other meat products (Oliveira et al, 2013; Turner et al, 2015). Mainly due to its low‐cost, research has been developed to produce hamburgers from several raw materials (Monego et al, 2018; Queiroga et al, 2020; Tonet et al, 2019; Vahmani et al, 2017; Yousefi et al, 2018) and to create different strategies for increasing its shelf life (Hosseini & Jafari, 2020; Manhani et al, 2018; Sohrabpour et al, 2020).…”