Journal of Food Science and Technology

, Volume 55, Issue 6, pp 2230–2239 | Cite as

Physicochemical, technological and sensory properties of hamburger made with meat from lambs fed on whole cottonseed

  • Magda Aita Monego
  • Djenifer Kirch Kipper
  • Luiz Gustavo de Pellegrini
  • Luiz Giovani de Pellegrini
  • Silvane Souza Roman
  • Ernesto Hashime Kubota
  • Rosa Cristina Prestes
  • Renius de Oliveira Mello
Original Article


The physicochemical composition and the technological and sensory properties of hamburgers made with meat from Ile de France lambs fed on different levels (0, 10, 20, 30 and 40%) of whole cottonseed were studied. The addition of whole cottonseed to the lambs’ diets decreased the thiobarbituric acid reactive substances in the lamb meat and altered the physicochemical characteristics of the hamburgers, which were characterised by low lipid (\( \hat{y} = 4.27 \)), cholesterol (\( \hat{y} = 75.15 \)) and caloric content (\( \hat{y} = 122.04 \)). The results regarding cooking characteristics were directly related to the microscopic observations regarding the hamburgers; the more cohesive structures exhibited better performance after cooking, with increased cooking yield and moisture retention, and decreased cooking loss. The levels of whole cottonseed did not influence the texture profile, but they negatively affected the acceptability of the hamburgers, since as the levels of cotton seedlings increased, the scores for the sensorial attributes decreased. Thus, a maximum inclusion of 16.7% of whole cottonseed in the dry matter of the diet of lambs is recommended.


Gossypium hirsutum Lamb meat products Cooking characteristics Texture profile analysis Microscopy Triangle test 


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Copyright information

© Association of Food Scientists & Technologists (India) 2018

Authors and Affiliations

  • Magda Aita Monego
    • 1
    • 2
  • Djenifer Kirch Kipper
    • 2
  • Luiz Gustavo de Pellegrini
    • 2
  • Luiz Giovani de Pellegrini
    • 3
  • Silvane Souza Roman
    • 4
  • Ernesto Hashime Kubota
    • 2
  • Rosa Cristina Prestes
    • 2
  • Renius de Oliveira Mello
    • 2
  1. 1.Polytechnic College of UFSMFederal University of Santa Maria (UFSM)Santa MariaBrazil
  2. 2.Department of Science and Food TechnologyFederal University of Santa Maria (UFSM)Santa MariaBrazil
  3. 3.Federal Institute of Education, Science and Technology FarroupilhaJúlio de CastilhosBrazil
  4. 4.Integrated Regional University of Upper Uruguay and MissionsErechimBrazil

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