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Effect of Partial and Total Replacement of Sheep Fat with Recycled Chicken Fat on The Quality Characteristics of Burgers Produced from Aged Ewe Meat | ||
| Anbar Journal of Agricultural Sciences | ||
| Article 15, Volume 24, Issue 2, July 2026, Pages 468-478 PDF (831.15 K) | ||
| Document Type: Research Paper | ||
| DOI: 10.32649/ajas.2026.191732 | ||
| Authors | ||
| A. M. Sabrei1; H. M. Alnori2 | ||
| 1Ministry of Education, Anbar Education Directorate, Vocational Education Department, Anbar, Iraq | ||
| 2Department of Animal Production, College of Agriculture, University of Anbar, Anbar, Ramadi, 31001, Iraq | ||
| Abstract | ||
| Among the challenges facing the meat industry is the issue of partially or fully replacing chicken fat with animal fat (specifically thigh fat and tail fat), which has implications for the chemical and physical properties of refrigerated aged ewe meat. This experimental study involved six treatments: T1 as the positive control treatment with 100% rump fat, T2 the negative control treatment with 100% thigh fat, while T3, T4, T5, and T6 incorporated chicken fat at replacement rates of 25, 50, 75, and 100%, respectively. Each treatment was replicated three times and was preserved at five intervals to examine the effects of storage duration. The chicken fat samples were found to have a decrease in saturated and an increase in unsaturated fatty acids. An increase in saturated fatty acids was noted in the rump and tail fats while the percentage of unsaturated fatty acids decreased in the same fat samples. There was an increase in saturated fatty acids and a decrease in unsaturated fatty acids in treatments T1 and T2, while, the replacement treatments (T3, T4, T5, and T6) showed the opposite results. The replacement treatments showed a significant decrease in MDA, FFA, and PV, while T1 and T2 exhibited an increase in all oxidation indicators. In terms of physical characteristics, treatments T3, T4, T5, and T6 recorded a rise in WHC and a decrease in weight loss, cooking loss, and diameter shrinkage. All replacement treatments showed significant improvements across all sensory evaluation qualities | ||
| Keywords | ||
| Animal fat; Fat replacement; Chicken fat; Burger; Aged ewe meat; Recycling | ||
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