A cikin shirye -shiryen burgers, masu gidajen abinci gabaɗaya suna amfani da naman alade na yau da kullun, wanda ke da ƙima mai ƙima a kasuwa. Bisa lafazin Dokokin Abinci da Magunguna a Kanada, naman alade na yau da kullun dole ne ya ƙunshi matsakaicin kitsen 30%, 23% don naman alade mai matsakaici, 17% don naman maraƙin ƙasa da matsakaicin 10% don ƙarin nama¹. A Faransa, abun da ke cikin kitse a cikin naman ƙasa na nau'in naman sa mai kyau dole ne ya kasance tsakanin 5% da 20%². Abincin naman alade da aka yi tare da nama mai ɗimbin yawa zai iyakance yawan cin mai wanda ya yi muni sosai ga cholesterol da lafiyar zuciya. 

Dokokin Abinci da Magunguna. [An shiga Oktoba 27, 2013]. http://laws-lois.justice.gc.ca/fra/reglements/CRC,_ch._870/page-146.html?texthighlight=hach%C3%A9e+hach%C3%A9+boeuf#sB.14.015 Dokokin n ° 1760/2000 / CE. [An shiga Oktoba 27, 2013]. http://www.economie.gouv.fr/files/directions_services/daj/marches_publics/oeap/gem/viandes/viandesh.pdf