Physicochemical and sensory properties of hamburger steak made with venison

Abstract

Industrial production of processed meat products using venison requires optimization of quality attributes. In this study, physicochemical and sensory properties of hamburger steaks made with venison were evaluated. The crude protein content increased significantly but the crude fat content decteased in proportion to the venison content. The saturated fatty acid content increased as the venison content increased. Both monounsaturated fatty acids and polyunsaturated fatty acids decreased with increasing venison contents. The oleic acid content was the highest, followed by palmitic acid, stearic acid, and linoleic acid. The free amino acid content increased in proportion to the amount of venison added. The most abundant amino acids in the three types of steaks were alanine, glutamic acid, glycine and leucine. In result of sensory evaluation, the preference for hamburger steak made with 100% venison was relatively high among samples except flavor. This results confirmed that the sensory properties of hamburger steak made with venison are superior to those of pork, and thus industrialized venison production is promising.