Comparing the Proximate Composition, Technological Properties and Sensory Attributes of Burger Patties and Emulsion Sausage Processed from Imported Brazilian and Indian Meat

This study was conducted to compare the technological properties of burger patties and emulsion sausages processed from imported Brazilian and Indian meat. Burger patties and emulsion sausage were processed from these meat and the processed products were analyzed for proximate chemical analysis, deterioration criteria, instrumental color, shear force, sensory attributes, cooking characteristics for burger patties, and emulsion stability for the emulsion sausage. The results revealed that using imported Brazilian chuck meat in processing of burger patties and emulsion sausage resulted in significant increase in L* values, moisture content, sensory attribute and significant decrease of a* values and shear force values and non-significant change of deterioration criteria. There were non-significant changes in cooking characteristics of the burger patties processed from imported Brazilian or Indian meat however; higher emulsion stability in emulsion sausage processed from imported Brazilian meat was observed. Therefore, Indian meat can be used in meat processing after Brazilian meat which may give chance to the producers to formulate good quality products from lower price meat source.