Evaluation of Camel Meat in Processing Burger Products under Sudanese Conditions

Abstract

The study was carried out to evaluate the burger products processed from camel meat. Burger products were processed from various amount of meat (camel and beef) as mixing and divided into four groups. A (100% camel meat). B (75% camel meat, 25% beef). C (50% camel meat 50% beef).and D (100% beef meat) as a control group. Samples were prepared for analysis after processing. Chemically crud protein content (%) were not significantly different (p>0.05) among burger treatments, ash, fat and moisture content (%) also were not significantly differences. Determined the pH value for burger treatments, cooking loss and were not significantly differences among burger products. There were no differences in microbial growth assessed by total microbial count between camel and beef meat were used in processing burger. The sensory attributes conducted, flavor, color, juiciness, tenderness and overall acceptability were not differences. Keyword: camel meat, Beef, Burger, processing, Quality attributes.