CHEMICAL INDICES OF SOME CHICKEN MEAT PRODUCTS

Edris, A.M.a, Hassanin, F.S.a and Ghanim, S.Hb.

Abstract

A total of 60 random samples of processed chicken meat products were collected from different supermarkets located in Kalyobia governorate. The examined samples of half-cooked Chicken Fingers, Chicken Pane, Cordon Bleu, and Chicken Fillet (15 of each product) were collected to evaluate their chemical indices. The result showed that the average values of PH, TVN% and TBA% in half cooked samples were 5.920.01, 8.170.31 and 0.070.01 for chicken fingers, 5.860.01, 7.060.26 and 0.050.01 for chicken pane, 5.950.01, 7.890.28 and 0.030.01 for chicken fillets, and 5.730.01, 5.930.19 and 0.100.01 for cordon blue samples, respectively. Thus, all samples were within the accepted limit. The present study achieved that the keeping quality of chicken meat product is good.

Key words

Chemical indices, Chicken meat products, pH, TBA, TVN.