Abstract of research

Chemical evaluation of some frozen poultry meat

Saad, M.Sa, Ibraheem, H.Ma, Hassan, M.Aa, and Hassan, F.Y.b

Abstract

Ninety random samples of chicken, duck breasts and whole pigeon meat (30 of each) were collected from different supermarkets located in Kalybia Governorate. The collected samples were analyzed for determination of keeping quality of the products by determination of pH, total volatile nitrogen, thiobarbituric acid and peroxide value. The results showed that the mean values of the previous keeping quality tests for chicken breast, duck breast and pigeon meat were 5.77± 0.02, 5.64± 0.02 and 5.62±0.01 for pH, 9.11±0.33, 7.01±0.29 and 10.67±0.32 for TVN, 0.09±0.01, 0.16±0.01 and 0.03±0.01 for TBA and 0.12±0.01, 0.30±0.01 and 0.08±0.01 for peroxide value, respectively. The difference between the examined samples of chicken, duck breasts and pigeon meat were highly significant (p>0.01).Finally application of chemical tests indicated that the examined samples of whole pigeon had the highest keeping quality as compared with chicken and duck breasts.