PHYSICOCHEMICAL AND MICROBIOLOGICAL PROPRIETIES OF SOME MEAT PRODUCTS IN SHARKIA GOVERNORATE, EGYPT | ||||
| Zagazig Journal of Agricultural Research | ||||
| Article 8, Volume 46, Issue 1, January and February 2019, Page 81-90 PDF (355.2 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/zjar.2019.40322 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Mohamed M. Ragab  ; A. O. Toliba; G. A. Galal; S. M. Abo Elmaaty
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| Food Sci. Dept., Fac. Agric., Zagazig Univ., Egypt | ||||
| Abstract | ||||
| Meat and meat products differ in their physical and chemical properties depending on the characteristic of meat cuts, the additional material and the method of manufacture. The present investigation was planned to evaluate the physical and chemical quality for some types of local meat products, such as beef burger and luncheon, collected from local markets in Zagazig city, Sharkia Governorate, Egypt. Microbiological and physicochemical proprieties of nine meat products (3 samples of beef burger of Americana, Halwani and Fragello, 3 samples of beef luncheon of Americana, Halwani and Fragello and 3 samples of chicken luncheon of Americana, Halwani and Fragello) were carried out. The obtained results declared that samples of beef burger produced by Fragello contained the lowest parameter of total protein (14.7%), while samples of beef burger produced by Americana showed the highest values (16.90%). Beef and chicken luncheon produced by Fragello contained the highest values of total protein (16.0% and 15.05%) respectively. Also, samples of beef burger and beef, chicken luncheon produced by Fragello contained the highest values of total fat. Regarding the microbiological evaluation, results showed that the lowest content of total bacteria count was observed in different meat products such as luncheon Halwani, coliform group and staphylococci were not detected in all products. Also, beef burger, beef and chicken luncheon samples of Halawani had high values of yellowness (b), and redness (a). However, the microbiological evaluation indicated that Halwani products were the best. | ||||
| Keywords | ||||
| Beef luncheon; Beef burger; chemical properties; microbiological evaluation | ||||
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