The supply of a beef and liver hamburger: A high iron content alternative food

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dc.contributor.authorDias Machado de Melo J.
dc.contributor.authorde Luca Silva N.
dc.contributor.authorBorges O.
dc.contributor.authorSilva P.L.
dc.contributor.authorMoreira Cabral A.C.M.
dc.contributor.authorFurquim N.R.
dc.date.accessioned2024-03-12T23:59:38Z
dc.date.available2024-03-12T23:59:38Z
dc.date.issued2018
dc.description.abstract© 2018 Nova Science Publishers, Inc.Iron deficiency is a nutritional disorder linked to several physiological and public health problems, such as anemia, individual development, growth, and it may occur in persons of many age groups. To avoid problems arising from low iron consumption, it is necessary the consumption of food rich in this micronutrient, besides the consumption of other foods that help in the absorption of iron. For this study it was proposed the development of a hamburger with two important sources of iron: ground beef and liver, combined with protein ingredients, such as texturized soy protein. For conservation of finished products, freezing technology has been considered. In Brazil, food control and regulation are a shared responsibility between public administration bodies and entities. The Ministry of Agriculture, Livestock and Supply (MAPA) is responsible for the rules and control of slaughterhouses and companies processing livestock based foods. The National Health Surveillance Agency (ANVISA) is responsible for establishing regulatory guidelines aligned with international agencies like the Codex Alimentarius, for packing standards, including food labeling, limits for veterinary drugs and allowed food additives. Another significant aspect considered in the study was the packaging of the product to be marketed: cardboard box combined with individual plastic film. A sensory analysis test (preference test) with the finished product was conducted with a convenience, non-probabilistic sample of 61 people, in which each individual analyzed four variables (appearance, taste, odor and texture) on a hedonic scale. The results obtained indicated that the hamburger was well accepted regarding texture, taste, and odor. It is considered a food rich in protein, low sodium and rich in iron, according to RDC N° 54, November 12, 2012, which provides the Technical Regulation on Complementary Nutrition Information. Compared to other hamburgers available in the Brazilian market, it was possible to observe that the ground beef and liver based hamburger has lower energy value, less total fat, more protein, and lower sodium content. It was then concluded that the proposed hamburger might be a product of great nutritional importance for the whole population, mainly for being a source of iron food, feasible as far as production is concerned, being an effective alternative for persons with iron deficiency.
dc.description.firstpage1
dc.description.lastpage33
dc.identifier.urihttps://dspace.mackenzie.br/handle/10899/35630
dc.relation.ispartofBeef: Production and Management Practices
dc.rightsAcesso Restrito
dc.subject.otherlanguageBeef
dc.subject.otherlanguageHamburger
dc.subject.otherlanguageIron deficiency
dc.subject.otherlanguageLiver
dc.subject.otherlanguageSodium
dc.titleThe supply of a beef and liver hamburger: A high iron content alternative food
dc.typeCapítulo de livro
local.scopus.citations0
local.scopus.eid2-s2.0-85048385619
local.scopus.subjectHamburger
local.scopus.subjectHealth surveillances
local.scopus.subjectIron deficiency
local.scopus.subjectNutrition informations
local.scopus.subjectNutritional disorders
local.scopus.subjectRegulatory guidelines
local.scopus.subjectShared responsibility
local.scopus.subjectTechnical regulation
local.scopus.updated2024-05-01
local.scopus.urlhttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85048385619&origin=inward
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