Physiochemical assessment of retailed meat

Document Type : Original Article


Meat hygiene, banha university, faculty of moshtohor


Total of 90 random fresh meat samples of cattle, sheep and camel carcasses (30 each) were collected from different butcher's shops inTanta city, Gharbia governorate, Egypt. All samples were subjected to physical and chemical evaluation for its quality assessment. Sensory evaluation of fore quarter recorded good for cattle, camel samples while sheep samples were acceptable. Concerning samples of hind quarter were very good for camel samples, good for cattle and sheep samples. For chemical composition of fore and hind quarter samples, Moisture content of cattle samples recorded the highest mean values (74.4-74.1) followed by sheep samples (73.5-73.0) then camel samples (72.1-72.4). While Protein content mean values of camel recorded (21.8-20.6) higher than those of cattle samples (19.9-19.3) and sheep samples (18.7-18.5). Where Fat content mean values of sheep samples (3.0-3.3) more than cattle samples (1.9-2.1) and camel samples (1.4-1.9). Ash content mean values, camel samples were (2.4-2.8) higher than cattle samples (2.1-2.4) and sheep samples (1.7-1.9). Furthermore, for keeping quality criteria PH, TVN mg% and TBA mg/kg of fore and hind quarter mean values recorded the lowest results for camel samples (5.64-5.72), (4.64-5.37) and (0.08-0.13). Results showed significantly higher (P<0.05) in sheep and cattle samples. Therefore, this study aimed to clarify the physical, chemical composition and keeping quality criteria of retailed cattle, sheep and camel samples with special references to camel meat as a good alternative for beef and sheep meat with relatively high keeping quality criteria that can extend its shelf life.


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