Evaluation of Chemical Characteristics of Imported Indian Buffalo Meat in Some of Baghdad's Markets | ||
| Al-Anbar Journal of Veterinary Sciences | ||
| Article 1, Volume 5, Issue 2, December 2012, Pages 77-82 | ||
| Authors | ||
| B. M. Wathiq; S. H. Al-Rubaee; S. Kh. Mahmood; Kh. R. Ibrahim | ||
| Abstract | ||
| The study was conducted in a private laboratory in Baghdad for a month to study the viability of some brands of buffalo meat for the Indian importer in the city of Baghdad by evaluating some chemical characteristics. The results showed low content in protein, carbohydrate, moisture and ash with arise in the proportion of fat to brand meat Naz (13.84-14.38%) and for different areas, the results also show increase in protein content of the brand Al-Tamam (17.55-17.69%) accompanied by decrease in the level of carbohydrate, moisture,ash,fat either brand MKR showed decrease in protein content (17.33-17.65%) as well as an increase in the level of carbohydrate and moisture with decrease in ash and fat (12.74-13.03%). The values of total volatile nitrogen (TVN) and the % of free fatty acids (FFA) and Thiaobarputeric acid, the results were within the permissible limits of standard specifications, although NAZ gave highest % of FFA (0.80-0.83%) compared with the rest transactions, also showed significant increase in total volatile nitrogen (TVN%) (16.00-16.40%). The results showed that it is necessary to be subject to Indian meat imported into of the assessment of chemical to provide meat good nutritional value and suitable for consumption, thus protecting public health | ||
| Keywords | ||
| Indian Buffalo Meat; Chemical Analysis | ||
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