Fahim Aziz Eldin Mohamed Shaltout
Prof. Emeritus
Chemical quality indices in local and imported beef meat
Journal of the Hellenic Veterinary Medical Society • 2021
Publication Information
Authors
F.S. Hassanien, F.A. Shaltout, M.Z. Fahmey, H.F. Elsukkary
Keywords
beef, local, imported, chemical, evaluation
Journal
Journal of the Hellenic Veterinary Medical Society
Publisher
Journal of the Hellenic Veterinary Medical Society
Volume
71
Issue
4
Pages
1-5
publication.type
International
Paper Link
Open Link
Supplementary Materials
Not Available
Abstract
Freshness of meat samples can be measured and evaluated by chemical tests based on t h e i r
protein decomposition, lipid oxidation and/or pH values. A total of 100 random samples of local and imported beef
meat (50 of each) were collected from different shops in Cairo governorate for evaluation of their chemical quality.
Chemical examination of beef samples revealed that the mean values of pH, TVB/N (mg%) and TBA (mg/Kg) were
5.77 ± 0.32, 11.9±1.63 &0.58± 0.10 for local meat samples respectively , while they were 6.6 ± 0.12, 21.5 ± 1.95 &
0.95 ± 0.11 for imported samples respectively. Overall results obtained were considered important meat quality indicators.
It is clear that there is a significant difference between fresh and frozen meat samples, which could be attributed
to storage time and other conditions, particularly for frozen samples.
protein decomposition, lipid oxidation and/or pH values. A total of 100 random samples of local and imported beef
meat (50 of each) were collected from different shops in Cairo governorate for evaluation of their chemical quality.
Chemical examination of beef samples revealed that the mean values of pH, TVB/N (mg%) and TBA (mg/Kg) were
5.77 ± 0.32, 11.9±1.63 &0.58± 0.10 for local meat samples respectively , while they were 6.6 ± 0.12, 21.5 ± 1.95 &
0.95 ± 0.11 for imported samples respectively. Overall results obtained were considered important meat quality indicators.
It is clear that there is a significant difference between fresh and frozen meat samples, which could be attributed
to storage time and other conditions, particularly for frozen samples.