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Abstract

This study was aimed to find out the effect of spent hen meat replacement instead of equal percent of beef meat, and the addition of 20% soya protein to the meat mixture on the physical properties of the beef burger. The replacement rates of spent hen meat were 0. 25, 50, 75, and 100% in the treatment M1, M2, M3, M4, and M5 respectively. The data showed that cooking loss were significantly decreased as the replacement level increased, The cooking loss percentages were 25.15% and 28.0%with and without soya protein respectively. Highest cooking loss were record in MI (pure beef meat) while the lowest cooking loss were in M5 (pure spent hen meat). The two values were 25.22% and 19.14% for MI and M5 respectively. The diameter and the thickness of burger paites were increased as the replacement rate increased, The changes in diameter and thickness of the burger paites were decreased when soya protein weresuplemented to the meat mixture. The percentages of changes in diameter and thickness were 14.85% and 17.66% with soya protein and 15.10% and 18.7% without soya protein suplementation respectively. The replacement rate had asignificant effect on water holding capasity (WHC) of cooked burger, M1 mixture had the highest WHC level (40.68%) while M5 mixture had the lowest one (35.75%). The suplementation of soya protein to the meat mixture improved the WHC from 36.09% to 41.42%. The concentration of myglobin pigment were decreased as the replacement rate increased, M1 meat mixture had the highest value (0.18 mg/g) while M4 and M5 had the lowest values (0.09 mg/g). Suplement the meat mixture with soya protein tended to decreased the concentration from (0.17) to (0.09 mg/g).

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