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 re...