الفهرس 
Quality characteristics of Goose Meat and Its Products
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Abstract
The main objective of this thesis is to study the properties of goose meat and its edible
giblets and the application of different additives including glutinous rice flour and
transglutaminase during the processing of goose products (burger Pattie and restructured
products) to improve sensory quality and technological properties of such meat. To fulfill
these objectives, goose meat was examined for physiochemical analysis, amino acid
profile, fatty acid profile and muscle ultrastructure, while giblets were examined for
proximate chemical analysis and deterioration criteria. The obtained results showed that
the breast is higher in protein content, redness (a*) values, total myoglobin content and
essential amino acid content, while thigh was higher in moisture and fat contents,
lightness (L*) value, collagen content and solubility, and oleic acid content. The
ultrastructure examination results showed that thigh has a highly corrugated muscle fibers
with wider diameter when compared to breast muscle fiber. Also, it was found that liver
was the highest in protein and TVBN values followed by gizzard, while heart was the
highest in fat and TBA values. Two formulated goose products were made, burger patties
which were processed from goose thighs with addition of glutinous rice flour and soy
protein concentrate and examined separately into two groups at zero time. The results reported that burger formulated with GRF was higher in fat and moisture content, shear
force, cooking characteristics, lightness (L*) values and sensory attributes, while the
group formulated with SPC was higher in protein content, all deterioration criteria values,
redness (a*) and yellowness (b*) values, total myoglobin and metmyoglobin contents with
remarkable differences in amino acid profile between the two groups. Restructured goose
ham was formulated from goose breasts and divided into two groups, a control group
while the other one transglutaminase enzyme was added, the examination took place at
zero time and along 3 months of preservation with one month interval between
examination times. The results revealed that ham processed with MTGase had elevated
protein and moisture contents, shear force values, thio-barbituric acid values, redness (a*)
values, myoglobin content and sensory analysis including slicing, binding, consistency,
and tenderness, while control group was higher in TVBN and pH through three months of
examination when compared to each other at different times of examination.