Alternatives have been used to improve acceptance and nutritional value of hamburgers, either by substitution or association between different raw materials (Fernandes et al., 2013) and the addition of new ingredients, in particular fat substitutes, such as oatmeal (Salvino et al., 2009). Slaughterhouse by-products such as blood, liver, heart, kidneys, and brain present excellent nutritional value (Hsieh & Dfori, 2011). The bovine liver is rich in vitamins, iron, and phosphorus compared to red meat (Universidade Estadual de Campinas, 2011; Kim, 2011), and is rich in a wide variety of mineral salts and trace elements (García-Llatas et al., 2011). On addition, bovine liver presents an average nutritional composition of 21% protein and 5% lipids; therefore, it is a raw material option that can increase the nutritional value of new food products. Thus, the objective of this study was to elaborate hamburger-type products based on the evaluation of physical-chemical characteristics, yield, microbiological quality, sensorial acceptance, and purchase intent. 2 Materials and methods The study was carried out in the Dietary Technique, Bromatology, and Food Microbiology laboratories of the Federal University of Pernambuco, at the Academic Center of Vitória de Santo Antão campus (UFPE-CAV).
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