STUDIES ON PHOSPHATE AS CHEMICAL PRESERVATIVES IN SOME MEAT PRODUCTS.

Saad, S.M. Edris, A.M., Ibrahim, H.M., Hassanin, F.S. and Nayel, M.S.

Abstract

A total of one hundred and twenty random samples of different meat products (Beef burger, Luncheon, Canned corned beef, Sausage, Pastrami and Kofta) (20 of each) were collected from different supermarkets in Menoufia governorate. The samples were subjected to chemical determination of Phosphate content (ppm) in the examined meat products. The levels of phosphate (%) in the examined meat products that the mean value of phosphate was 0.43± 0.02 for beef burger, 0.41± 0.02 for luncheon, 0.43± 0.019 for sausage and 0.38± 0.029 for kofta. Phosphate failed to be detected in the examined canned corned beef and pastrami samples while failed to be detected in 10%, 60%, 20% and 20% in the examined beef burger, luncheon, sausage and kofta samples, respectively. The detectable samples above the permissible limit were 75%, 35%, 75% and 55% for beef burger, luncheon, sausage and kofta samples respectively.

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