The effect of location, season and display time in chemical composition and some physical, chemical characters in the meat of different animals | ||
| journal of kerbala university | ||
| Article 1, Volume 12, Issue 1, March 2016, Pages 183-194 PDF (0 K) | ||
| Abstract | ||
| This study was aimed to Know the effect of location, season and display time in chemical composition and some physical, chemical characters in the meat of different animals .The study was included three types of meat males (beef, sheep, goats) . The range in age from 1-2 years was obtained from two areas in Baghdad province, Dora district in the Karkh side and Sadr City district in the in Rusafa, for the period from March 2012 to February 2013 and for all seasons of the year (Spring, Summer, Autumn and Winter),meat samples were taken after animal slaughter from leg-cuts from the studied animals (beef , sheep and goats) at eight o'clock in the morning and four o'clock in the evening in the regions of the study.Then after, several measurements were taken including : some physical, chemical characters . The results of the study for the interaction between the type of animal and season and the location and time could be summarized as follows: The highest percentage (62.42%) of the moisture which was affected significantly was recorded in the goat meat in the Winter morning in Sadr City, while the lowest percentage (50.09%) of the moisture in the sheep meat in the Summer evening in Sadr City . Also it was noticed that the highest percentage (24.15%)of protein which was affected significantly in goat meat in the Summer evening in Sadr City, and the lowest percentage (18.13%) of protein in sheep meat in the Winter morning of Sadr City. The highest percentage (24.92%) of the fat which was affected significantly appeared in sheep meat in the Summer evening in Sadr City,and the lowest percentage (18.04%) of the fat in goats meat in the Winter morning in Dora City . As with regard to ash percentage, the highest percentage (2.42% ) was effected significantly in sheep meat in the Summer season in the evening in the Dora city and the lowest percentage (1.09%) in goat meat in the Winter season in the morning and in the Sadr City area.The highest percentage (48.48%) of water holding capacity(WHC) was effected significantly was recorded in goat meat in the morning in the Winter season in Dora City area, the lowest percentage (45.64%) for (WHC) in sheep meat in the Summer evening in Sadr City .The highest percentage (3.70%) of thaw loss was effected significantly was recorded in beef meat in the Summer season in the evening in Sadr City and the lowest percentage (1.49 %) sheep meat in the Winter season in the morning in Sadr City.It was found that the ranged pH values in the studied meat between 5.25 of goat meat in the Summer season in the morning in Sadr City and 6.21 for sheep meat in the Summer season evening in the Dora district was effected significantly.The ranged myoglobin concentration values in the studied meat between 4.53 mg / g meat in goat meat in the Summer season evening in the Dora city and 5.76 mg / g in the beef meat in the Winter season in the morning season was effected significantly. | ||
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