This article examines the physical-chemical characteristics of homemade and industrialized hamburgers, as well as how they compare to regulations set by the Ministry of Agriculture, Livestock and Supply (MAPA).

The results obtained show that artisanal hamburger presented: fat of 6.9%, protein of 19.58%, moisture 72.8%, ashes 2.6%, sodium 2.86% and acidity 063%. On the other hand, industrial hamburger showed: fat 13 7 % , protein 15 11 % , moisture 67 9 % , ashes 2 5 % sodium 3 26% e acidity 069%.

In general it was observed that both types meet MAPA requirements for fats, proteins, sodium content etc., however there is still room for improvement when it comes to reducing levels such as fats or increasing others like proteins in order to better suit health needs while still adhering with regulations set forth by MAPA .

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