Document Type : Original Article
Authors
1
Food Hygiene and Control Dept., Faculty of Veterinary Medicine, Benha University, Egypt
2
Food Hygiene Dept., Animal Health Research Institute, Agriculture Research Center, Egypt
Abstract
Meat products are high in nutrients, thus this study provides the chemical determination of certain preservatives in meat products such as ascorbic acid (ppm), monosodium glutamate (ppm), phosphate (%), and sodium chloride (%). A total of 100 randomly selected samples of locally made meat were obtained from various marketplaces in Egypt. The beef burger, kofta and sausage samples were frozen and weighed 340 g apiece, whilst the luncheon samples were gathered as slices (250g). Each sample was stored in a separate sterile polyethylene bag in an ice box before being carried directly to the laboratory. The mean values of ascorbic acid (ppm), monosodium glutamate (ppm), phosphate (%) and sodium chloride (%) were 221.4 ± 7.1, 2.77 ± 0.25, 0.15 ± 0.09 and 3.17 ± 0.15 in the examined beef burger, respectively, 191.5 ± 20.3, 1.75 ±.75, 0.09 ± 0.03 and 3.12 ± 1.32 in the examined beef kofta, respectively, 294.3 ± 19.8, 3.74 ± 0.30, 0.21 ± 0.11 and 5.91 ± 0.27 in the examined beef luncheon, respectively and 245. 9 ± 7.6, 2.38 ± 0.92, 0.19 ± 0.2 and 2.40 ± 0.33 in the examined beef sausage, respectively. According to EOS (2005), the current investigation also identified non-acceptable meat products exposed to unlawful quantities of ascorbic acid, monosodium glutamate, phosphate, and sodium chloride.
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