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Chemical evaluation of meat and meat products [electronic resource].

By:

Hassan, Azza E. A

Contributor(s):

Alam, Omama

Language: English Summary language: Arabic Description: P. 62-71Other title:

التقييم الكيميائى للحوم ومنتجاتها [Added title page title]

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Assiut veterinary medical journal, 2011 v. 57 (130) [electronic resource].

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In: Assiut Veterinary Medical Journal 2011.v.57(130)Summary: The aim of this study was to evaluate meat and meat products chemically. About 25 samples of fresh meat, 25 samples of frozen meat and 25 samples of frozen minced meat were collected from different markets in Mansoura City. All these samples were chemically examined. Data analysis revealed an increase of pH in frozen meat and frozen minced meat with the means 6.4 and 6.3 respectively, while the pH was normal in fresh meat with the mean 5.8. In respect to total volatile basic nitrogen (TVB-N) and thiobarbituric acid (TBA), they were in normal levels in fresh meat with the means 12.5 and 0.275 respectively.

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The aim of this study was to evaluate meat and meat products chemically. About 25 samples of fresh meat, 25 samples of frozen meat and 25 samples of frozen minced meat were collected from different markets in Mansoura City. All these samples were chemically examined. Data analysis revealed an increase of pH in frozen meat and frozen minced meat with the means 6.4 and 6.3 respectively, while the pH was normal in fresh meat with the mean 5.8. In respect to total volatile basic nitrogen (TVB-N) and thiobarbituric acid (TBA), they were in normal levels in fresh meat with the means 12.5 and 0.275 respectively.

Summary in Arabic.

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