In order to reduce the cost of beef burger, especially under the
condition of meat shortage. Amaranth plant grows rapidly, with a high
tolerance to arid conditions and poor soils. So, a trial was made to use
whole amaranth meal in producing beef burger. The quality attributes of
beef burger produced from beef meat as main ingredients or substituted by
different levels of whole amaranth meal were studied. Chemical
composition, freshness tests, physicochemical properties, microbiological
examinations were determined. The energy values for produced beef
burger were estimated. Texture properties were measured using the food
texture Instron Universal Testing Machine (Model 4302) (Penetration test
(PT) and Compression test (CT). Sensory evaluation for produced beef
burger was carried out and the data were statistically analyzed. The beef
burger was stored under freezing -18º C for 3 months and was analyzed for
all previous examination each month. Data indicated that using of whole
amaranth meal decreased the moisture and protein while increased the total
carbohydrates in beef burger. The nutritional values for beef burger
contained whole amaranth meal were slightly higher than control beef
burger. The TVN and TBA were increased with increasing storage time.
The increasing of TVN and TBA in beef burger substituted with whole
amaranth meal were less than in beef burger control. In the same time the
TVN and TBA for all produced beef burger were within the Egyptian
standard. Whole amaranth meal increased cooking yield and decreased the
shrinkage and frying and cooking loss. The microbiological quality of all
produced beef burger was under Egyptian standard. The beef burger
substituted with 5, 10 % of whole amaranth meal were accepted nearly as
control beef burger. Texture properties of beef burger are affected by
substitute levels of whole amaranth meal and storage period. Finally, the
whole amaranth meal can be utilize in making beef burger.