Public health hazards of some preservatives in meat products

Sabry, Reham; Ibrahim, Hemmat mohamed; shawky, nahla A

doi:10.21608/bvmj.2023.249033.1753

	Public health hazards of some preservatives in meat products
Benha Veterinary Medical Journal
Volume 45, Issue 2, December 2023, Page 204-208 PDF (258.78 K)
Document Type: Original Article
DOI: 10.21608/bvmj.2023.249033.1753
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Authors
Reham Sabry ¹; Hemmat mohamed Ibrahim¹; nahla A shawky²
¹Food Hygiene and Control Dept., Faculty of Veterinary Medicine, Benha University, Egypt
²Food Hygiene Dept., Animal Health Research Institute, Agriculture Research Center, Egypt
Abstract
Meat products are high in nutrients, thus this study provides the chemical determination of certain preservatives in meat products such as ascorbic acid (ppm), monosodium glutamate (ppm), phosphate (%), and sodium chloride (%). A total of 100 randomly selected samples of locally made meat were obtained from various marketplaces in Egypt. The beef burger, kofta and sausage samples were frozen and weighed 340 g apiece, whilst the luncheon samples were gathered as slices (250g). Each sample was stored in a separate sterile polyethylene bag in an ice box before being carried directly to the laboratory. The mean values of ascorbic acid (ppm), monosodium glutamate (ppm), phosphate (%) and sodium chloride (%) were 221.4 ± 7.1, 2.77 ± 0.25, 0.15 ± 0.09 and 3.17 ± 0.15 in the examined beef burger, respectively, 191.5 ± 20.3, 1.75 ±.75, 0.09 ± 0.03 and 3.12 ± 1.32 in the examined beef kofta, respectively, 294.3 ± 19.8, 3.74 ± 0.30, 0.21 ± 0.11 and 5.91 ± 0.27 in the examined beef luncheon, respectively and 245. 9 ± 7.6, 2.38 ± 0.92, 0.19 ± 0.2 and 2.40 ± 0.33 in the examined beef sausage, respectively. According to EOS (2005), the current investigation also identified non-acceptable meat products exposed to unlawful quantities of ascorbic acid, monosodium glutamate, phosphate, and sodium chloride.
Keywords
Preservatives; Meat Products; Ascorbic Acid; Phosphate; Monosodium Glutamate


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