CHEMICAL ANALYSIS OF LOCALLY MANUFACTURED MEAT PRODUCTS | ||||
| Veterinary Medical Journal (Giza) | ||||
| Volume 42, Issue 3, July 1994, Page 79-84 PDF (1.88 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/vmjg.1994.371641 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| K ABDEL-AZIZ* ; ZIENAB NIAZI | ||||
| food Hygiene Department, Animal Health Research Institute, Dokki, Giza, Egypt | ||||
| Abstract | ||||
| 4 total of one hundred and twenty random samples of sausage, minced meat, beefburger, basterma, luncheon and frankfurter (20 samples each) were collected from different shops in Cairo and Giza Governorates and subjected to chemical analysis. The obtained results revealed that one sample each of sausage, basterma and luncheon contained nitrite more than the permissible limits. Chemical analysis of moisture, fat and sodium chloride percentages as well as correlation coefficient and significant differences between the chemical constituents of the afore mentioned products were discussed. | ||||
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