Elaboração de produto cárneo fermentado tipo hambúrguer

Abstract

Fermented meat products are widely consumed and accepted, with the main processes of change in their characteristics: fermentation and maturation. These processing steps contribute to the microbiological safety of the product and to the sensory characteristics that please most. This work aimed tothe development of fermented meat products in the shape of hamburgers following three different formulations in relation to the raw material used, namely: beef, pork or beef / pork. The products obtained were subjected to analyzes ofmoisture, protein, fat, ash, pH, acidity, water activity, texture, color, odor, appearance, consistency and flavor, in order to compare with the standards established by current legislation for salami and hamburger. Because it is an innovative product and, therefore, asit has peculiarcharacteristics, not all of the physical chemicalstandards met the current legislationfor hamburger and salami. Despite this, there is potential for further studies, such as microbiological analysis and, in the future, sensory analysis, to verify consumer acceptance and purchase intention.