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Study of some chemical, quality, sensory and bacteriology characteristics of frozen beef meat imported to Sulaimani as compared to local meat | ||
| Journal of Tikrit University For Agriculture Sciences | ||
| Article 1, Volume 12, Issue 3, 2012, Pages 179-185 | ||
| Authors | ||
| Nasreen M. Abdulrahman; Ayad B. Alpenjueni and Hozan J. HamaSalim | ||
| Abstract | ||
| The study is aiming to know the shelf-life of some imported frozen beef meat (Fakher, Reem, Bertin) to Sulaimani as compared to local meat by evaluation of some chemical, quality, sensory and bacterial characteristics. Within the chemical characteristics, the highest percent protein was observed in the local (21.78±0.62) while the lowest was noticed in the Reem Company (16.52±0.69). The highest percent fat obtained in Reem (7.65±0.43) but the local and Bertin gave the lowest percent (3.86±0.3 and 3.13±0.23 respectively). Quality characteristics studied the highest free fatty acids (FFA) observed in the local (1.91±0.25) and Bertin (1.91±0,21 ) beef meat samples, while the water holding capacity (WHC) in the Fakher was the highest (64±2.52) and the lowest in the local(41±4.48) . However, the meat pigment studied of the local was highest (136±0.91) as compared with the other studied companies. The higher significant differences in pH obtained in local (6.22) but the other companies were differed significantly. The Regarding sensory characteristics studies (Tenderness, juiciness, flavor and public acceptability), the local meat was better and higher significantly than other companies. Higher significant differences in the aerobic plate counted in the Fakher, while the lowest was in the local samples. Total coliform bacteria and pscyrophilic bacterial count showed that; the lowest value was given by the local meat but the higher in the Reem. | ||
| Keywords | ||
| meat; Chemical; quality analyses; sensory test | ||
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