Chemical quality indices in local and imported beef meat

PDF (English)
DOI : https://doi.org/10.12681/jhvms.25935
F. S. HASSANIEN
Food Hygiene and Control Department, Faculty of Veterinary Medicine, Benha University
F. A. SHALTOUT
Food Hygiene and Control Department, Faculty of Veterinary Medicine, Benha University
M. Z. FAHMEY
Food Hygiene and Control Department, Faculty of Veterinary Medicine, Benha University
H. F. ELSUKKARY
Food Hygiene and Control Department, Faculty of Veterinary Medicine, Benha University
Résumé

Freshness of meat samples can be measured and evaluated by chemical tests based on t h e i r protein decomposition, lipid oxidation and/or pH values. A total of 100 random samples of local and imported beef meat (50 of each) were collected from different shops in Cairo governorate for evaluation of their chemical quality. Chemical examination of beef samples revealed that the mean values of pH, TVB/N (mg%) and TBA (mg/Kg) were 5.77 ± 0.32, 11.9±1.63 &0.58± 0.10 for local meat samples respectively , while they were 6.6 ± 0.12, 21.5 ± 1.95 & 0.95 ± 0.11 for imported samples respectively. Overall results obtained were considered important meat quality indicators. It is clear that there is a significant difference between fresh and frozen meat samples, which could be attributed to storage time and other conditions, particularly for frozen samples.

Article Details
  • Rubrique
  • Research Articles
Creative Commons License

Ce travail est disponible sous licence Creative Commons Attribution - Pas d’Utilisation Commerciale 4.0 International.

Authors who publish with this journal agree to the following terms:

· Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution Non-Commercial License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.

· Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g. post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.

· Authors are permitted and encouraged to post their work online (preferably in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.

Téléchargements
Les données relatives au téléchargement ne sont pas encore disponibles.
Références
Edris A, Hassan M, Saltout F, El-Hosseny S( 2013) Chemical evaluation of cattle and camel meat. BVMJ, 25, 145-150.
E.S (Egyptian Standards) , 63/9’’ (2006) Egyptian Organization For Standardization and quality control. Egyptian Standards for meat products treated with heat.
E.S (Egyptian Standards), 63/10’’ (2006) Egyptian Organization For Standardization and quality control. Egyptian Standards for meat products treated with heat.
E.S (Egyptian Standards), 63/11’’ (2006): Egyptian Organization For Standardization and quality control. Egyptian Standards for meat products treated with heat.
E.S. (Egyptian standards), 1522’’(2005) Egyptian standards specification for frozenmeat. Egyptian Organization for Standardization and Quality Control.
Faustman C, Sun Q, Mancini R, Suman SP (2010) Myoglobin and lipid oxidation interactions: Mechanistic bases and control. Meat Science, 86(1), 86-94.
Fernández J, Pérez-Álvarez JA, Fernández-López JA (1997)Thiobarbituric acid test for monitoring lipid oxidation in meat. Food Chem, 59(3), 345-353.
Gill CO (1998) Microbiological contamination of meat during slaughter and butchering of cattle, sheep and pigs. In: Davies, A.R., Board, R.G (Eds.),The Microbiology of Meat and Poultry. Blackie Academic, London, pp.118–157.
Gracey JF, Collins DS (1992) Meat Hygiene. 9th Ed., Baillier, Tindall, England.
Hassan AA, Omama A (2011) Chemical evaluation of meat and meat products. Assuit Vet. Med. J., 57(130), 62-71.
Kadim TI, Mahgoub O, Almarzooqi W, Alzadjali S, Annamalai K, Mansour MH (2006) Effect of age on composition and quality of muscle longissimus thoracis of the omani Arabian camel Camelus dromedaries. Meat Sci., 73(4), 619-625.
Kruk ZA, Yun H, Rutley DL, Lee EJ, Kim YJ, Jo C (2011) The effect of high pressure on microbial population, meat quality and sensory characteristics of chicken breast fillet. Food Control, 22(1), 6-12.
Khan A. (2014): Effects of Processing and packaging modifications on the quality and shelf life in meats.
Leroi F, Joffraud JF, Cardinal M (2001) Research of quality indices for cold- smoked salmon using a stepwise multiple regression of microbiological counts and physico-chemical parameters. J Appl Microbiol, 90(4), 578–587.
Li, Y.; Tang, X.; Shen, Z. and Dong, J., (2019): Prediction of total volatile basic nitrogen (TVB-N) contentof chilled beef for freshness evaluation by using viscoelasticity based on airflow and laser technique. Food Chem, 287, 126-132.
Ma SB, Peng YK, Xu Y, Tang XY, Tian XY (2013) Detection of beef TVB-N by visible and near-infrared spectroscopy combined with variables election method. J Jiangsu Univ (Natural Science Edition), 34(1), 44–48.
Lee SO, Jang A, Jo C, Park CS, Lee M ( 2007) Relationship between the concentration of biogenic amines and volatile basic nitrogen in fresh beef, pork, and chicken meat. As Austral J An Sci, 20(8), 278-1284.
Saucier L ( 2016) Microbial spoilage, quality and safety within the context of meat sustainability. Meat Sci 120, 78-84.
Suleimenova A (2016) Biochemical And Sensory Profile Of Meat From Dairy And Beef Cattle, MSc Thesis Green Biotechnology and Food Security University of Eastern Finland, Faculty of Science and Forestry.