THE TRADITIONAL EGYPTIAN BASTERMA I- QUALITY ATTRIBUTES OF MARKET PRODUT
NOUMAN, T., DARWISH, A., NIAZI, Z., AIEDIA, H. (2001). THE TRADITIONAL EGYPTIAN BASTERMA I- QUALITY ATTRIBUTES OF MARKET PRODUT. EKB Journal Management System, 49(2), 211-223. doi: 10.21608/vmjg.2001.372106
T NOUMAN; A DARWISH; ZINAB NIAZI; HODA AIEDIA. "THE TRADITIONAL EGYPTIAN BASTERMA I- QUALITY ATTRIBUTES OF MARKET PRODUT". EKB Journal Management System, 49, 2, 2001, 211-223. doi: 10.21608/vmjg.2001.372106
NOUMAN, T., DARWISH, A., NIAZI, Z., AIEDIA, H. (2001). 'THE TRADITIONAL EGYPTIAN BASTERMA I- QUALITY ATTRIBUTES OF MARKET PRODUT', EKB Journal Management System, 49(2), pp. 211-223. doi: 10.21608/vmjg.2001.372106
NOUMAN, T., DARWISH, A., NIAZI, Z., AIEDIA, H. THE TRADITIONAL EGYPTIAN BASTERMA I- QUALITY ATTRIBUTES OF MARKET PRODUT. EKB Journal Management System, 2001; 49(2): 211-223. doi: 10.21608/vmjg.2001.372106

THE TRADITIONAL EGYPTIAN BASTERMA I- QUALITY ATTRIBUTES OF MARKET PRODUT

Veterinary Medical Journal (Giza)
Volume 49, Issue 2, April 2001, Page 211-223  XML PDF (3.42 MB)
Document Type: Original Article
DOI: 10.21608/vmjg.2001.372106
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Authors
T NOUMAN* 1; A DARWISH1; ZINAB NIAZI2; HODA AIEDIA2
1Dept. of Food Hygiene, Fac. Vet. Med. Cairo Univ.
2Dept. of Food Hygiene, Animal Health Research Inst., Giza..
Abstract
Sixty samples of market basterma belonging to Three factory grades were examined for, the organoleptic attributes, freshness, chemically and Microbiologically. The accepted attributes were Determined and deviations reported in the market Samples were described and discussed. The pH. Fat oxidation criteria and TVBN all correlate with the findings reported for the organoleptic examination. The chemical analysis revealed that most of the Market product failed to comply with the Egyptian standard specifications, and so is the microbiological findings. A matter which calls for additional trials to improve the product.
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