403 P-ISSN: 2304-3075; E-ISSN: 2305-4360 International Journal of Veterinary Science www.ijvets.com; editor@ijvets.com Research Article DOI: 10.37422/IJVS/20.058 Comparing the Proximate Composition, Technological Properties and Sensory Attributes of Burger Patties and Emulsion Sausage Processed from Imported Brazilian and Indian Meat Marwa A Hassan 1 , Hussein MH Mohamed 1,2 , Nabil A Yassien 1 and Heba HS Abdel-Naeem 1* 1 Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Giza 12211, Egypt 2 Department of Technology and Natural Resources, Faculty of Applied Science and Technology, Universiti Tun Hussein Onn Malaysia (UTHM), Johor, Malaysia *Corresponding author: h.hussein@cu.edu.eg; dr_hoba.h106@yahoo.com Article History: 20-090 Received: April 03, 2020 Revised: May 20, 2020 Accepted: June 09, 2020 ABSTRACT 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. Key words: Burger patties, Emulsion sausage, Technological properties, Indian, Brazilian. INTRODUCTION Burger is the most widely consumed meat products as fast meals in the world including Arab countries to fulfill consumer's demands. In addition, emulsion type sausages are widely used in different countries especially as sources of ready to eat meat products. Meat emulsions are one of the highest price meat products due to their processing from high cost lean meat. Moreover, the recipes should be adaptable to wide variation in raw materials and formulated to satisfy a variety of purposes, including legal/regulatory requirements, information for costing, quality control and consistent product standards (Ranken, 2000). One of the essential elements that are important in manufacturing of successful meat products is selection of proper raw meat material with good technological properties. Therefore, choosing the suitable raw meat material of reasonable price is a challenging process for meat processors. The national meat industry requires good raw meat material to meet high quality parameters of the processed products. Imported Brazilian beef is the most popular raw meat material that is used for processing of different meat products in Egypt. However, meat processors are directed for utilization of imported buffalo meat from India as alternative due to its availability at low cost. Increasing the use of buffalo’s meat in processing is due to its higher content of lean and protein (Gracey et al., 1999). Moreover, the characteristic dark color of buffalo meat gives good marbling appearance with fat particle which is very useful in processing of formed products. Most of previous studies have focused on quality and safety of imported Brazilian meat (Alkhanky et al., 2015, Mohamed et al., 2017), while, studies on imported Indian meat quality still limited. Furthermore, there is no previous study comparing technological quality of meat products processed from imported Brazilian and Indian meat. Therefore, the goal of this study was to evaluate the suitability of Indian meat for processing through comparing the technological properties of burger patties and emulsion sausages processed from imported Brazilian and Indian meat. Moreover, meat processors are interested in keeping the quality of meat products during storage, therefore, processed meat products were stored and their quality parameters were assessed. Cite This Article as: Hassan MA, HMH Mohamed, NA Yassien and HHS Abdel-Naeem, 2020. Comparing the proximate composition, technological properties and sensory attributes of burger patties and emulsion sausage processed from imported brazilian and indian meat. Int J Vet Sci, 9(3): 403-408. www.ijvets.com (©2020 IJVS. All rights reserved)