QUALITY EVALUATION AND PUBLIC HEALTH IMPORTANCE OF PROCESSED CHICKEN MEAT PRODUCTS IN ASSIUT GOVERNORATE | ||||
| Assiut Veterinary Medical Journal | ||||
| Article 3, Volume 69, Issue 179, October 2023, Page 24-36 PDF (724.15 K) | ||||
| Document Type: Research article | ||||
| DOI: 10.21608/avmj.2023.204234.1141 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
MOHAMMED M. NABIL  1; HUSSEIN YOUSSEF AHMED1; DOOA M. ABDELAZIZ1; FATMA EL-ZAHRAA A. MUSTAFA2
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| 1Department of Meat Hygiene and Control, Department of Food Hygiene, Faculty of Veterinary Medicine, Assiut University, Egypt. | ||||
| 2Department of Cell and Tissues, Faculty of Veterinary Medicine, Assiut University, Egypt. | ||||
| Abstract | ||||
| The present study was conducted to determine the sensory quality, nutritive value and public health importance of processed chicken meat products including 25 samples from each chicken burger, chicken luncheon, crispy chicken pane and chicken strips. Samples were randomly collected from supermarket shops with different generic names in Assiut City, Egypt, and were transferred to the laboratory under refrigerated conditions in an ice tank where they were left in the refrigerator for 24 hrs before being prepared for chemical analysis. The results revealed that processed chicken meat product samples contained low levels of protein and high levels of fat and carbohydrates. The results were compared with the Egyptian standards (E.O.S 2005) to evaluate their acceptability. The mean percentage of moisture content (%) in the inspected samples was 59.20±0.69, 66.8±0.86, 57.40±0.82 and 52.50±0.93 and the mean values of protein content (%) were 10.94±0.20, 10.42±0.17, 11.76±0.25 and 11.92±0.26 respectively. The mean percentage of fat content (%) were 11.90±0.31, 6.96±0.46, 10.48±0.35, and 15.76±0.80, respectively; mean values of ash content (%) were 5.08±0.25, 4.03±0.14, 3.64±0.19 and 6.60±0.27, respectively. and the mean values of carbohydrate content (%) were 12.86±0.37, 11.76±0.45, 16.71±0.66 and 12.85±0.85, respectively. It is obvious that all the examined processed chicken meat products were accepted organoleptically. To guarantee adherence to legal and compositional criteria, strict monitoring and routine inspection of meat products should be carried out. respectively. , The mean percentage of fat content (%) were 11.90±0.31, 6.96±0.46, 10.48±0.35, and 15.76±0.80, respectively ; mean values of ash content (%) were 5.08±0.25, 4.03±0.14, 3.64±0.19 and 6.60±0.27, respectively. and the mean values of carbohydrate content (%) were 12.86±0.37, 11.76±0.45 , 16.71±0.66 and 12.85±0.85, respectively. It is obvious that all the examined processed chicken meat products were accepted organoleptically and were considered safe for human consumption. | ||||
| Keywords | ||||
| Quality evaluation; chicken meat products; chicken; luncheon; chicken burger | ||||
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