Quality evaluation and public health importance of processed chicken meat products in Assiut governorate [electronic resource]

Includes bibliographic reference.

The present study was conducted to determine the sensory quality, nutritive value and public
health importance of processed chicken meat products including 25 samples from each
chicken burger, chicken luncheon, crispy chicken pane and chicken strips. Samples were
randomly collected from supermarket shops with different generic names in Assiut City,
Egypt, and were transferred to the laboratory under refrigerated conditions in an ice tank
where they were left in the refrigerator for 24 hrs before being prepared for chemical analysis.
The results revealed that processed chicken meat product samples contained low levels of
protein and high levels of fat and carbohydrates. The results were compared with the Egyptian
standards (E.O.S 2005) to evaluate their acceptability. The mean percentage of moisture
content (%) in the inspected samples was 59.20±0.69, 66.8±0.86, 57.40±0.82 and 52.50±0.93
and the mean values of protein content (%) were 10.94±0.20, 10.42±0.17, 11.76±0.25 and
11.92±0.26 respectively. The mean percentage of fat content (%) were 11.90±0.31,
6.96±0.46, 10.48±0.35, and 15.76±0.80, respectively; mean values of ash content (%) were
5.08±0.25, 4.03±0.14, 3.64±0.19 and 6.60±0.27, respectively. and the mean values of
carbohydrate content (%) were 12.86±0.37, 11.76±0.45, 16.71±0.66 and 12.85±0.85,
respectively. It is obvious that all the examined processed chicken meat products were
accepted organoleptically. To guarantee adherence to legal and compositional criteria, strict
monitoring and routine inspection of meat products should be carried out.
Keywords: Quality evaluation, chicken meat products, chicken, luncheon, chicken burger

Summary in Arabic