study of some chemical qualitative and sensory properties of important frozen buffalo meat in the markets of Al-Hilla city | ||
| Euphrates Journal of Agriculture Science | ||
| Article 1, Volume 8, Issue 3, September 2016, Pages 190-196 | ||
| Authors | ||
| Abd Ali Allweni Altaee; Nawar sabab sahib; AmeerAlle Hide | ||
| Abstract | ||
| The study was carried out at the collage food science:Al-Qasim Green unvirsityfore the peroied from 172015 and up to 20102015 on the frozen Buffalo meat imported for some trade brands in the markets of Al-Hill city to study their suitability for human consumption. Study included (8) types of different trade brands imported by some Iraqi companies. It was clear through reading of the information from Markets buffalo meat Frozen imported at all Markets restricted to Indian resources and shelf_life was sex month under Freezing. .The results of the chemical analysis in all sample have show that there are significant different (p[0.001) at the level proobality in the percentage of Total Mositure while was higher than permitted level, there was also a significant difference in the ratios of carbohydrate for all meat Types in the study while, no significant differences were recorded in the ratio of percentage of protein,Lipids and Ash. the qualitative testing of Meat sampleshowed significant differences(p[0.001) of Thawing Loss during melting and PH Value which remained within the permissible limits except of Thawing Loss during melting was he were High in the samples.The sensory tests concerining (color,flavor,Tendernce,jucines,overexapality) show that there are significant different (p[0.001) or Low average to sensory evaluation from traits.The results showed that it is necessary to be subject Meat Frozen imported into of the assessment of chemical,quality and bacteriology to provide meat good nutritional value and suitable for consumption,thus protecting public health. | ||
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