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Abstract
his study was planned to evaluate the chemical quality of heat processed meat products and their effect on health of consumer.
Part I: Chemical assessment of heat processed meat products.
Two hundreds and seventy samples of heat processed meat products, 90 each of beef, chicken and turkey products.
Each product type; constituting of 30 samples of each of frankfurter, luncheon and roast; were collected from super markets and grocery shops of Cairo and Giza cities.
The collected samples were subjected to a sensory evaluation, chemical analysis for constituents and non-meat ingredients as well as keeping quality parameters.
The present data revealed that:
1-Sensory evaluation of samples
The overall eating quality was very good for beef frankfurter, luncheon and roast; each constituting 46.67, 50, 56.67 for beef samples; 46.67, 20 and 13.33 for chicken samples and 26.6, 46.67 and 33.33 for turkey samples respectively.
The unacceptable samples were 10%, 20% and 13 – 33 for beef frankfurter, luncheon and roast; 6.67 %, 6.67 % and 13.33 % for chicken samples and 0%, 6.67 % and 6.67 for turkey samples respectively.
2. Chemical constituents
2.1 Protein %: The mean value of protein % in examined beef frankfurter, luncheon and roast was 18.43, 17.57 and 20.51; while for chicken samples, it was 18.36, 17.55 and 20.35. In turkey samples, it was 19.18, 18.34 and 21.28 respectively.
2.2 Fat %: The mean value of fat % in examined beef frankfurter, luncheon and roast was 21.73, 22.13 and 13.77; for chicken samples, each constituting 14.45%, 16.69% and 14.76%. As well as, it was 18.98, 19.03 and 19.47 for turkey products respectively.
2.3 Cholesterol level (mg %): The cholesterol level % in beef frankfurter, luncheon and roast was 20.45, 22.26 and 13.62; while it was 28.43, 20.52, 22.26 and 8.08 and 15.39, 20.44 and 11.69 for turkey samples respectively.
2.4 Pigment content (ppm): Total pigment (ppm) in beef frankfurter, luncheon and roast was 89.88, 90.40 and 99.86; while it was 25.15, 23.68 and 21.57 in chicken samples. As well as, it was 24.72, 23.63 and 21.52 in turkey samples respectively.
2.5 Ash content: The ash % in beef frankfurter, luncheon and roast was 1.89, 2.21and 2.12; while it was 3.25, 3.76 and 2.99 for chicken products and 2.66, 2.23 and 1.74 for turkey samples respectively.
3. Non meat ingredient
3.1 Extenders and binders
3.1.1 Soya bean content: The Soya bean (%) of beef frankfurter, luncheon and roast was 3.56, 3.59 and 2.60; while it was 2.65, 241 and 2.74 and 2.29, 2.72 for chicken samples and 2.15 for turkey samples respectively.
3.1.2 Starch %: The starch % of beef frankfurter, luncheon and roast was 3.87, 4.86 and 2.26; 3.07, 4.80 and 2.46 -3.89, 4.11 and 2.01 for turkey samples respectively.
3.1.3 Skimmed milk %: The skimmed milk % for beef frankfurter, luncheon and roast was 4.23, 4.52 and 4.52; while it was 3.97,4.11 and 3.86 for chicken and 4.06, 4.16 and 4.04 for turkey samples respectively.
3.1.4 Filler %: The filler % for beef frankfurter, luncheon and roast was 11.66, 12.97 and 9.38; while it was 9.68, 11.32 and 9.06 for chicken sample. In turkey samples; each constituting 10.24, 10.99 and 4.20 respectively.
3.2. Sodium chloride level: The sodium chloride % of beef frankfurter, luncheon and roast was 2.61, 2.74 and 2.53; as well as it was 2.22, 2.71 and 2.56 for chicken samples and 2.11, 2.26 and 2.45 for turkey samples respectively.