Quality Attributes of Market Egyptian beef Kofta
Ahmed H.H, I., Amal M. A., E., Hussien M, G. (2015). Quality Attributes of Market Egyptian beef Kofta. EKB Journal Management System, 61(2), 11-20. doi: 10.21608/vmjg.2015.371189
Ismail Ahmed H.H; El-Sherif Amal M. A.; Galal Hussien M. "Quality Attributes of Market Egyptian beef Kofta". EKB Journal Management System, 61, 2, 2015, 11-20. doi: 10.21608/vmjg.2015.371189
Ahmed H.H, I., Amal M. A., E., Hussien M, G. (2015). 'Quality Attributes of Market Egyptian beef Kofta', EKB Journal Management System, 61(2), pp. 11-20. doi: 10.21608/vmjg.2015.371189
Ahmed H.H, I., Amal M. A., E., Hussien M, G. Quality Attributes of Market Egyptian beef Kofta. EKB Journal Management System, 2015; 61(2): 11-20. doi: 10.21608/vmjg.2015.371189

Quality Attributes of Market Egyptian beef Kofta

Veterinary Medical Journal (Giza)
Volume 61, Issue 2, April 2015, Page 11-20  XML PDF (4.27 MB)
DOI: 10.21608/vmjg.2015.371189
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Authors
Ismail Ahmed H.H* 1; El-Sherif Amal M. A.2; Galal Hussien M3
1Food Hygiene and Control Department. Faculty of Vet. Med., Cairo University, Egypt
2Microbiology Department Faculty of Vet. Med., Cairo University, Egypt
3PhD student
Abstract
A total of seventy five commercially produced frozen beef kofta were purchased from different grand hypermarkets in the Giza governorate. The collected samples resemble three groups (A, B & C) each containing 25 samples, where group A were the samples produced from the plants which are certified for ISO 22000 and HACCP, group B produced from HACCP-certified plants while group C produced from not certified plants at all for any food safety systems. The samples were subjected to the sensory, physicochemical, chemical, deterioration criteria, and bacterial attributes then the results acceptance were compared with the Egyptian standard (1973/2005) of kofta. The results revealed that group A had the lowest percentage of unacceptable samples about the results of chemical compositions, deterioration criteria, bacterial loads followed by of group B, then that of group C. However, the results of the sensory attributes and physicochemical parameters of Group A were also the highest in comparing with that of Group B and Group C. Moreover, group A had a very high level of polyunsaturated fatty acids (PUFA) which reached 21.43% which may be due to the use of plant oil as a source of fat to reduce the risk of saturated fats on human health. That means the factories which are certified for ISO 22000 and HACCP are seriously implementing GMP & GHP and use high quality & healthy ingredients beside commit with the legal governmental requirements.
Keywords
kofta; Meatball; quality attributes
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