The restructured of local beef of low quality with different binders, fat emulsifiers and fortification with vitamin a in beef burger

Abstract

The study was conducted to evaluate the low local beef quality processed by different binders, fat emulsifiers and fortification with vitamin A. The low local beef quality was separated from fat and connective tissue components by trimming of 54 kg meat, and were mixed with binding agents at the level of 0; 1.5; 2.5 % w/w, and mixed with different kinds of fats of 5 %, and fortification with vitamin A was done for all treatments. The study was conducted with two replications of 0.25 kg meat and standardized by loin quality for all treatments. The variable measured were physical property, and the chemical test. The data colleted were analyzed by using a 3 x 3 x 3 x 2 factorial of analysis of variance, using CRD. The results showed that there were significant differences (P<0.05) on binding agent, which the gelatin was found to be the best, followed by carrageen and albumin and increasing level had a greater bond. The kinds of fat showed significant differences (P<0.05) with the best result was found on poultry fat, followed by margarine binder and kinds of fats on physical property. There was no interaction among treatments. The nearest meat tenderness to the loin by Warner-bratzler meat shear was resulted from gelatin binder and poultry fats combination. The kinds of fat were: fish oil, poultry fat and margarine respectively with the fortification of vitamin A.