Development of a hamburger-type product derived from bovine liver

Abstract Changes in eating habits generated a demand for processed foods. The use of bovine liver in processed foods provides nutritional enrichment; the use of oatmeal promotes moisture and fat substitution. This study evaluated hamburger-type products derived from bovine liver. Three formulations were prepared using bovine liver and containing 0%, 5%, and 10% oatmeal. The products were evaluated for moisture, protein, carbohydrates, lipids, and ash contents and presence of thermotolerant coliforms, coagulase positive staphylococci, Salmonella sp., Bacillus cereus, and Clostridium sulfite reducers. Yield percentage, sensory acceptance, and purchase intent were evaluated through child and adult sensory panels. The products with oatmeal presented lower lipid content and higher carbohydrate content than products without oatmeal. The microbiological analysis showed products with counts