Quality Assessment of Emulsion Type Poultry Meat Products | ||||
| Suez Canal Veterinary Medical Journal. SCVMJ | ||||
| Article 8, Volume 25, Issue 1, June 2020, Page 129-141 PDF (503.78 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/scvmj.2020.103053 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Hosny abdellatief Abdelrahman 1; Samaa Mahmoud Al-Ghayat  2; Hepa Mohamed Shaheen3
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| 1Food hygiene department,faculty of veterinary medicine ,Suez canal university | ||||
| 2Veterinarian | ||||
| 3Department of Food Hygiene and control, Faculty of Veterinary Medicine, Suez Canal University | ||||
| Abstract | ||||
| Quality of emulsion type poultry meat products is a challenge facing the meat industry owing to the absence of Egyptian limits that regulate the usage of mechanically deboned poultry meat in the meat industry, in addition to the different types of meat additives added during processing. which might have a bad health impact on consumers. A total of 48 different commercial poultry emulsion type luncheon samples were collected from Cairo and Ismailia Provinces (Egypt) factories and markets, and examined for their technological criteria, sensory evaluation; proximate chemical analysis and histological examination. For sensory evaluation, the mean value of for appearance, color, flavor, juiciness, binding and overall acceptability were 5.4±0.25, 5.8±0.24, 6.6±0.21, 6.5 ±0.14, 5.9±0.19 and 6.1±0.19 respectively. For technological criteria; the discoloration characteristics of examined samples of fading, starchy, green core, and shrinkage were 91.6%, 50%, 0%, and 8.3% respectively. Good binding and Bad binding were 50% and 50%. Jelly pockets, Air pockets, Fat cap, and separated were 20.8%, 100%,0%, and 0% respectively. The mean values for chemical Prosperities as moisture % in the examined samples was 66.79 ±0.43, while that for protein, fat, ash, lean meat, nitrogen and calcium content was 12.9±0.22, 17.5±0.46, 3.28±0.29, 61.96±1.8, 2.35±0.04 and 2094.00±240.28 respectively. The histological examination showed great variability between the samples of different origins in the muscle fiber, fat content, cartilage, bone, and skin content. | ||||
| Keywords | ||||
| Poultry luncheon; sensory; chemical; histological; examination | ||||
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