This study characterized the chemical composition and quality of Triceps brachii (from forequarte... more This study characterized the chemical composition and quality of Triceps brachii (from forequarter and Semitendinosus muscles from hindquarter of fifteen one humped camel carcasses obtained from animals slaughtered at about 5 years old. There were non-significant (p<0.05) differences in moisture, protein and ash contents between the two investigated muscle samples. The Triceps brachii muscle had significantly (p<0.05) higher fat content than that of the Semitendinosus muscle. Moreover, there were non-significant (p<0.05) differences in pH and TBARS values among investigated muscle samples. Furthermore, there were non-significant (p<0.05) differences in total soluble, sarcoplasmic and myofibrillar proteins between two muscles. On the other hand, the myoglobin content of Semitendinosus muscle were significantly (P<0.05) higher than that of Triceps brachii muscle. The Triceps brachii muscle had higher collagen content (0.9%) and shear force (10 kg/f) value than those of Semitendinosus muscle. The higher L* value was noted in Semitendinosus muscle than Triceps brachii. However, a* and b* values were not significant (p<0.05) differ among the two muscles. This study indicated that composition and quality parameters were varied among camel muscles of fore and hindquarter and the knowledge of this variation allows for better marketing and processing of camel meat.
Chicken meat are being widely consumed as they contain high protein and a healthier unsaturated f... more Chicken meat are being widely consumed as they contain high protein and a healthier unsaturated fat type. Chicken burger represent a consumer palatable chicken product. Both chicken and its products are liable to different types of contamination during their preparation and processing. Contamination by Staphylococcus aureus and its enterotoxins poses a major public health hazard to chicken meat consumes. During this study 100 different samples of chicken fillet, deboned thigh, wing, mechanically deboned meat (MDM) and chicken burger (20 each) were collected from market and investigated for their S. aureus count and ability of the isolated strains to produce enterotoxins using conventional plating and isolation technique as well as using SET-RPLA toxin detection kit. Results revealed that mean values of S. aureus count in all samples exceeded the permissible limits and hence being unacceptable. MDM isolated exhibited staphylococcal enterotoxins (SEs) production of three different typ...
One hundred samples of ready-to-eat meat meals were collected from a large catering plant -20 eac... more One hundred samples of ready-to-eat meat meals were collected from a large catering plant -20 each of roast chicken breast, roast duck breast, roast pigeon breast, boiled sausage and balbatony. The samples were examined for the presence of Yersinia enterocolitica. This organism was isolated from 15% of the roast chicken breasts, 10% of the roast duck breasts, 15% of the boiled sausages and 20% of the balbatony but was not detected in the roast pigeon breasts. The sources of contamination for ready-to-eat meat meals are discussed
Adding value to broiler-spent hen meat by enhancing its texture properties using natural tenderiz... more Adding value to broiler-spent hen meat by enhancing its texture properties using natural tenderizers will not only provide a good affordable source of protein but will also provide economic benefits to the poultry meat industry. Therefore, this study aims to appropriate utilization of this meat to produce less expensive and highly nutritious value-added chicken meat patties. In this context, five groups of spent hen meat patties were formulated as follows: The first and 2 nd groups were treated with 5 % and 7 % of kiwi extract, the 3 rd and 4 th groups were treated with 5 % and 7 % of pineapple extract, meanwhile, the 5 th group was treated with a mixture of those extracts (5% kiwi + 5 % pineapple) in addition to the control group. All groups were kept in frozen storage at-18 °C for 3 months and subjected to proximate chemical analysis, measurement of deterioration criteria, and sensory quality. The results revealed that all enzyme-treated samples significantly increase protein content and significantly decrease the fat content, pH, and thiobarbituric acid value with a significant improvement in raw and cooked sensory attributes as compared to their counterpart control samples. Such effect was more pronounced in spent hen meat patties treated with a mixture of kiwi (5%) and pineapple (5%).
Spent broiler hen meat is sold at a lower price, owing to its poor texture and lower acceptabilit... more Spent broiler hen meat is sold at a lower price, owing to its poor texture and lower acceptability, in comparison with broiler meat. The tenderization of spent hen meat using kiwi and pineapple extracts will encourage meat processors to use this less expensive meat as a new source of raw materials for the production of different chicken meat-derived products, particularly when solving the problem associated with a great shortage of raw chicken meat materials. Therefore, the present study was undertaken to investigate the effect of kiwi extracts (5 and 7%), pineapple extracts (5 and 7%), and a combination between the two (5% kiwi and 5% pineapple) on the structural changes, electrophoretic pattern, and quality attributes of spent hen meat patties. The results demonstrated that all extract-treated meat patties exhibited a significant decrease in collagen content and shear force value, a significant increase in collagen solubility percentage, and significant improvements to all sensory...
Journal of microbiology, biotechnology and food sciences, 2018
The main objective of the current study was to compare the physico-chemical characteristics and s... more The main objective of the current study was to compare the physico-chemical characteristics and sensory attributes of imported Brazilian beef meat and imported Indian buffalo meat. Chuck samples were collected and examined for proximate chemical composition, soluble proteins, pH, TVB-N, TBA, color, shear force, fatty acid profile and sensory attributes. The results revealed higher total protein, fat, total soluble protein and lower collagen solubility of imported frozen Indian buffalo meat chuck samples. However, there is non-significant difference in pH, TVB-N, TBA, fatty acid profile. Sensory attributes indicated significantly higher appearance, tenderness and juiciness scores for imported Brazilian beef meat. Moreover, the significant decreasing shear force, a* and significant increasing L* values were observed in imported frozen Brazilian meat chuck samples. These attributes can make Indian buffalo meat a good choice for meat processing after Brazilian beef meat. Moreover, these...
This study was conducted to compare the technological properties of burger patties and emulsion s... more This study was conducted to compare the technological properties of burger patties and emulsion sausages processed from imported Brazilian and Indian meat. Burger patties and emulsion sausage were processed from these meat and the processed products were analyzed for proximate chemical analysis, deterioration criteria, instrumental color, shear force, sensory attributes, cooking characteristics for burger patties, and emulsion stability for the emulsion sausage. The results revealed that using imported Brazilian chuck meat in processing of burger patties and emulsion sausage resulted in significant increase in L* values, moisture content, sensory attribute and significant decrease of a* values and shear force values and non-significant change of deterioration criteria. There were non-significant changes in cooking characteristics of the burger patties processed from imported Brazilian or Indian meat however; higher emulsion stability in emulsion sausage processed from imported Brazilian meat was observed. Therefore, Indian meat can be used in meat processing after Brazilian meat which may give chance to the producers to formulate good quality products from lower price meat source.
Easy Access to information: It has become very easy to get access to relevant information at an... more Easy Access to information: It has become very easy to get access to relevant information at any time anywhere. This has been possible because of modern technologies like broadband internet. Lots of data is being published and indexed online, sites like Wikipedia and Youtube have great original content which can be used in research or entertainment. Information is power, and those who find information and use it well always succeed. With smart gadgets like the ipad , iphone , galaxy tablet , users can easily have access to information through these smart gadgets because they use internet. So a user on a train can easily read breaking news while traveling, they can also buy and sell stocks while in the bedroom using the internet. These smart gadgets make it easy to access internet and this simplifies the way we get information.
This study characterized the chemical composition and quality of Triceps brachii (from forequarte... more This study characterized the chemical composition and quality of Triceps brachii (from forequarter and Semitendinosus muscles from hindquarter of fifteen one humped camel carcasses obtained from animals slaughtered at about 5 years old. There were non-significant (p<0.05) differences in moisture, protein and ash contents between the two investigated muscle samples. The Triceps brachii muscle had significantly (p<0.05) higher fat content than that of the Semitendinosus muscle. Moreover, there were non-significant (p<0.05) differences in pH and TBARS values among investigated muscle samples. Furthermore, there were non-significant (p<0.05) differences in total soluble, sarcoplasmic and myofibrillar proteins between two muscles. On the other hand, the myoglobin content of Semitendinosus muscle were significantly (P<0.05) higher than that of Triceps brachii muscle. The Triceps brachii muscle had higher collagen content (0.9%) and shear force (10 kg/f) value than those of Semitendinosus muscle. The higher L* value was noted in Semitendinosus muscle than Triceps brachii. However, a* and b* values were not significant (p<0.05) differ among the two muscles. This study indicated that composition and quality parameters were varied among camel muscles of fore and hindquarter and the knowledge of this variation allows for better marketing and processing of camel meat.
Chicken meat are being widely consumed as they contain high protein and a healthier unsaturated f... more Chicken meat are being widely consumed as they contain high protein and a healthier unsaturated fat type. Chicken burger represent a consumer palatable chicken product. Both chicken and its products are liable to different types of contamination during their preparation and processing. Contamination by Staphylococcus aureus and its enterotoxins poses a major public health hazard to chicken meat consumes. During this study 100 different samples of chicken fillet, deboned thigh, wing, mechanically deboned meat (MDM) and chicken burger (20 each) were collected from market and investigated for their S. aureus count and ability of the isolated strains to produce enterotoxins using conventional plating and isolation technique as well as using SET-RPLA toxin detection kit. Results revealed that mean values of S. aureus count in all samples exceeded the permissible limits and hence being unacceptable. MDM isolated exhibited staphylococcal enterotoxins (SEs) production of three different typ...
One hundred samples of ready-to-eat meat meals were collected from a large catering plant -20 eac... more One hundred samples of ready-to-eat meat meals were collected from a large catering plant -20 each of roast chicken breast, roast duck breast, roast pigeon breast, boiled sausage and balbatony. The samples were examined for the presence of Yersinia enterocolitica. This organism was isolated from 15% of the roast chicken breasts, 10% of the roast duck breasts, 15% of the boiled sausages and 20% of the balbatony but was not detected in the roast pigeon breasts. The sources of contamination for ready-to-eat meat meals are discussed
Adding value to broiler-spent hen meat by enhancing its texture properties using natural tenderiz... more Adding value to broiler-spent hen meat by enhancing its texture properties using natural tenderizers will not only provide a good affordable source of protein but will also provide economic benefits to the poultry meat industry. Therefore, this study aims to appropriate utilization of this meat to produce less expensive and highly nutritious value-added chicken meat patties. In this context, five groups of spent hen meat patties were formulated as follows: The first and 2 nd groups were treated with 5 % and 7 % of kiwi extract, the 3 rd and 4 th groups were treated with 5 % and 7 % of pineapple extract, meanwhile, the 5 th group was treated with a mixture of those extracts (5% kiwi + 5 % pineapple) in addition to the control group. All groups were kept in frozen storage at-18 °C for 3 months and subjected to proximate chemical analysis, measurement of deterioration criteria, and sensory quality. The results revealed that all enzyme-treated samples significantly increase protein content and significantly decrease the fat content, pH, and thiobarbituric acid value with a significant improvement in raw and cooked sensory attributes as compared to their counterpart control samples. Such effect was more pronounced in spent hen meat patties treated with a mixture of kiwi (5%) and pineapple (5%).
Spent broiler hen meat is sold at a lower price, owing to its poor texture and lower acceptabilit... more Spent broiler hen meat is sold at a lower price, owing to its poor texture and lower acceptability, in comparison with broiler meat. The tenderization of spent hen meat using kiwi and pineapple extracts will encourage meat processors to use this less expensive meat as a new source of raw materials for the production of different chicken meat-derived products, particularly when solving the problem associated with a great shortage of raw chicken meat materials. Therefore, the present study was undertaken to investigate the effect of kiwi extracts (5 and 7%), pineapple extracts (5 and 7%), and a combination between the two (5% kiwi and 5% pineapple) on the structural changes, electrophoretic pattern, and quality attributes of spent hen meat patties. The results demonstrated that all extract-treated meat patties exhibited a significant decrease in collagen content and shear force value, a significant increase in collagen solubility percentage, and significant improvements to all sensory...
Journal of microbiology, biotechnology and food sciences, 2018
The main objective of the current study was to compare the physico-chemical characteristics and s... more The main objective of the current study was to compare the physico-chemical characteristics and sensory attributes of imported Brazilian beef meat and imported Indian buffalo meat. Chuck samples were collected and examined for proximate chemical composition, soluble proteins, pH, TVB-N, TBA, color, shear force, fatty acid profile and sensory attributes. The results revealed higher total protein, fat, total soluble protein and lower collagen solubility of imported frozen Indian buffalo meat chuck samples. However, there is non-significant difference in pH, TVB-N, TBA, fatty acid profile. Sensory attributes indicated significantly higher appearance, tenderness and juiciness scores for imported Brazilian beef meat. Moreover, the significant decreasing shear force, a* and significant increasing L* values were observed in imported frozen Brazilian meat chuck samples. These attributes can make Indian buffalo meat a good choice for meat processing after Brazilian beef meat. Moreover, these...
This study was conducted to compare the technological properties of burger patties and emulsion s... more This study was conducted to compare the technological properties of burger patties and emulsion sausages processed from imported Brazilian and Indian meat. Burger patties and emulsion sausage were processed from these meat and the processed products were analyzed for proximate chemical analysis, deterioration criteria, instrumental color, shear force, sensory attributes, cooking characteristics for burger patties, and emulsion stability for the emulsion sausage. The results revealed that using imported Brazilian chuck meat in processing of burger patties and emulsion sausage resulted in significant increase in L* values, moisture content, sensory attribute and significant decrease of a* values and shear force values and non-significant change of deterioration criteria. There were non-significant changes in cooking characteristics of the burger patties processed from imported Brazilian or Indian meat however; higher emulsion stability in emulsion sausage processed from imported Brazilian meat was observed. Therefore, Indian meat can be used in meat processing after Brazilian meat which may give chance to the producers to formulate good quality products from lower price meat source.
Easy Access to information: It has become very easy to get access to relevant information at an... more Easy Access to information: It has become very easy to get access to relevant information at any time anywhere. This has been possible because of modern technologies like broadband internet. Lots of data is being published and indexed online, sites like Wikipedia and Youtube have great original content which can be used in research or entertainment. Information is power, and those who find information and use it well always succeed. With smart gadgets like the ipad , iphone , galaxy tablet , users can easily have access to information through these smart gadgets because they use internet. So a user on a train can easily read breaking news while traveling, they can also buy and sell stocks while in the bedroom using the internet. These smart gadgets make it easy to access internet and this simplifies the way we get information.
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