Processamento de hambúrguer de carne caprina

Abstract

Research and studies have highlighted the importance of caprinoculture in agribusiness in the Northeast, generating more jobs and income for the farmer, but the great difficulty of this activity is to offer the consumer more elaborate products. Foods that are easy to prepare and of nutritional quality are of great acceptability, the demand for a healthier diet that meets all nutritional and quality requirements, has forced the industry and researchers to look for alternatives to produce foods with these requirements. Goat meat has great nutritional advantages in relation to the other meat consumed, since it has low levels of fats and cholesterol, high digestibility and taken levels of proteins and iron. The hamburger is considered one of the most popular foods because of its practicality, because it has nutrients that satisfy hunger quickly and combined with the way of life of the current consumers. Given this context the production of a goat meat hamburger and great economic viability, since it is on the market there are few products produced from this meat. The objective of this work was to characterize the industrial production of the goat meat hamburger, describing the process steps, equipment used, layout, mass and energy balance and economic analysis.