The effect of adding two powdered spices (rosemary and thyme) on the pH, colour coordinates, Cooking yield (CY) Cooking loss (CL), Diameter Reduction (DR), Shear Force (SF), microbiological levels and lipid oxidation (LO) in two types of lamb burgers (L= leg meat; LNB= leg+neck+breast meat) was assessed over a six day period. Both spices increased stability during the storage period, LO values being six times lower than those of the non-spiced control group at 6 days. L samples showed higher CY, lower CL and DR than LNB burgers, with significant differences at 6 d (P < 0.001). The length of storage only affected (P < 0.01) these parameters in L burgers. In general, SF was higher in LNB than in L burgers but did not vary with time. The colour coordinates showed lower values in L than in LNB samples. The formulation type affected TVC and Pseudomonas spp.
Lamb burger, formulation, spice, physicochemical, shelf life