2026-08-262026-08-262025-10-31MESQUITA, Cristina Braga . Elaboração de hambúrguer bovino e bubalino: requisitos nutricionais e sensoriais. Orientadora: Emilia do Socorro Conceição de Lima Nunes. 2025. 20 f. Trabalho de Curso (Bacharelado em Medicina Veterinária) – Campus Universitário de Castanhal, Universidade Federal do Pará, Castanhal, 2025. Disponível em: https://bdm.ufpa.br/handle/prefix/10010 . Acesso em:.https://bdm.ufpa.br/handle/prefix/10010This study aimed to prepare beef and buffalo hamburger meat; analyze their physicochemical characteristics and acceptability index through sensory analysis, in addition to microbiological analysis. Methods: Two types of hamburger meat were prepared: one with beef and the other with buffalo meat, with 20% added fat (bacon fat), and the following seasonings: garlic, salt, cumin, and black pepper. The samples were subjected to microbiological and physicochemical tests, and a sensory analysis was subsequently performed for each formulation at the Institute of Veterinary Medicine of the Federal University of Pará. The following parameters were analyzed: appearance, aroma, color, flavor, texture, overall acceptance, frequency of consumption, purchase intention, and order of preference. Results: The physicochemical analysis of the two samples (one from beef and the other from buffalo) revealed moisture content (60.32 and 59.14), ash content (4.14 and 3.14), protein content (14.09 and 13.02), lipid content (14.35 and 8.83), and carbohydrate content (7.1 and 15.87), respectively. Microbiological analysis showed no growth of Enterobacteriaceae, and the acceptance rate was the same for both samples. Conclusion: Both burgers were well received and followed the guidelines established by Brazilian legislation, with buffalo meat standing out for its great potential to enter the consumer market, as well as beef. Buffalo meat meets the necessary requirements for amplification and consumption.Acesso AbertoAnálise sensorialQualidade microbiológicaValores nutricionaisCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS DIETETICOS E NUTRICIONAISTrabalho de Curso - Graduação - Capítulo de LivroAttribution-NonCommercial-NoDerivs 3.0 Brazil