Burgers like industry from veal meat and some legumes

	Burgers like industry from veal meat and some legumes
Journal of Tikrit University For Agriculture Sciences
Article 1, Volume 10, Issue 1, 2010, Pages 19-27
Abstract
use veal meat the age of one year and with broad bean (vicia faba) and kidney bean (vigna satira) in burgers slices industry And mixing proportions at (100% veal meat)(T1) and (50% soaked broad bean+50%meat)(T2) and (50% soaked kidney bean+50%meat)(T3) and (25% soaked broad bean+25% soaked kidney bean+50%meat)(T4) and (50% draising broad bean+50%meat)(T5) and (50% braising kidney bean+50%meat)(T6) and (25% braising broad bean+25% braising kidney bean+50%meat)(T7) . And results shown that humidity ratio in burger slices manufactured and According to treatments amounted ( %61.06, %00.50 , %06.05 , %05.50 , %01.50 , %05.66 ,%01.00 ) respectively. and fat ratio amounted ( %00.5, %0.5, %0.0, %5.0, %5.0, %00.0, %01.0) respectively. And Ash ratio ( %0.0, %8.0, %5.0, %5.0, %8.0, %5.0, %8.5) respectively. And protien ratio ( %00.0, %05.5, %0.0, %06.5, %55.0, %51.8, %00.0) respectively. And free fatty acids value amounted ( %5.18, %0.50, %1.01, %1.50, %0.50, %1.00, %0.05) respectively. As PH value amounted ( %6.0, %0.6, %5.0, %0.0, %0.8, %5.5, %0.5) respectively. The study shown that the changes after cooking that the frying method with oil led to decrease in slices weight ranging between ( %50.00- %86.08) and slices diameter change between ( %00.00- %55.00) and slices thickness change between ( %55.58- %81.58). Sensory assessment results shown for studied properties got The rate of assessment Leanness 0.0( and the juiciness 0.0(. and taste 0.5(. flavor and smell 0.6( . strength 0.0( , and the general acceptance 0.8( from (9.0) degree Which shows that the product factory Got a good rate for each studied sensory properties

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