A comparison of physicochemical properties of hamburger steaks made with pork, beef and venison

This study aimed to pave the way for industrialization of deer-based meat products. Hamburger steak prepared using deer as an alternative pork a raw material was evaluated yield after heat treatment, water-holding capacity, shear force, color, and texture. The pH all test groups found be within range 5.7-5.8, with no significant differences based on meat. venison hamburger treatment significantly higher than pork. Adding reduced capacity. Shear force ranged from 1.79 1.82%, statistically among any stakes. imparted rich brown hue steak. had darker red shade compared Hardness, elasticity, cohesiveness, chewiness were in HVV, HPV, HPB HPP. HVV highest adhesiveness, followed by HPP, HPB, HPV. promising results suggested that meat-based steaks may have high utility product.