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

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 ( ), cholesterol ( ) and caloric content ( ). 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.