Meléndez Cáceres, Nayda A.

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Estandarización de la formulación de hamburguesas de carne (meat patties) con base a la composición de la materia prima
(2015) Meléndez Cáceres, Nayda A.; Negrón de Bravo, Edna; College of Agricultural Sciences; Pérez Muñoz, Fernando; Plaza Delestre, María L.; Department of Crops and Agro-Environmental Sciences; Ortiz Colón, Gullermo
This research evaluated the effect of raw material composition from different sources on the formulation of meat patties. A mathematical model was developed that standardizes the formulation of these products using the fat content of the raw material and in the final product. Analyzed meat cuts included beef and pork trimming, and beef chuck. Moisture analysis and an oxidative rancidity index tests were conducted as quality considerations. These tests showed an inconsistency in the composition of the raw material from different sources and some cuts exhibited high levels of oxidative rancidity. The mathematical model conducted resulted with different possible formulations, two of which were analyzed in a sensory Triangle Test. We found no significant differences between both formulations, demonstrating the possible utility of this model.