Estimation of Phosphate Salts in Local and Imported Meat Products and the Use of Eggshells as an Alternative in Burger Manufacturing

The study aimed to estimate trisodium phosphate in some local and imported meat products (red and white), as well as the use of eggshells as an alternative to industrial phosphate salts. Fifty samples of local and imported meat products (chicken and meat burger, chicken and meat burger crispy, sausage, and kebab) were collected to determine phosphate salt levels. Eggshells were used as natural substitutes at B1 0.5% and B21%, respectively. Phosphate salts were added at 0.5% as a positive control (A2), while the negative control treatment was without addition. The results indicated that imported Emirati products, as well as local meat kebabs, exceeded the permissible phosphate salt levels. The chemical composition of processing burgers indicated non-significant differences in moisture, protein, and fat. Phosphorus levels decreased in treatments B1 and B2, while calcium levels increased with the increase in eggshell addition. Non-significant differences were observed in pH, water holding capacity increased in treatments B1 and B2. Color intensity results showed a decrease in L values and an increase in a value with increasing eggshell amount. Sensory evaluation results indicated no significant differences at (P≤ 0.05) in color, flavor, and overall acceptability. Juiciness and tenderness increased compared to treatment A1. The results showed that the use of 1% eggshell powder was more effective in improving the chemical and physical properties of manufactured burgers.