Chemical evaluation of cattle and camel meat

Edris, A., Hassan, M., Saltout, F. and El-Hosseny, S.

Abstract

A total of 120 random samples of beef and camel meat (60 0f each) were collected from 3 different abattoirs namely Elbagour, Menouf and Shibin-Elkom (40 0f each) located in Menofia governorate. for evaluation of their chemical quality. The chemical examination of beef samples revealed that the mean values of pH, TVN (mg%) and TBA (mg/ Kg) were 5.69 ± 0.01, 7.63 ± 0.49 & 0.18 ± 0.01 for Elbagour abattoir, 5.62 ± 0.01, 5.89 ± 0.40 & 0.11± 0.01 for Menouf abattoir and 5.54 ± 0.01, 4.15 ± 0.32 and 0.06 ± 0.01 for Shibin Elkom abattoir, respectively. While, the mean values of pH, TVN (mg%) and TBA (mg/ Kg) in the examined samples of camel meat were 5.75 ± 0.01, 9.35 ± 0.57 & 0.13 ±0.01for Elbagour abattoir, 5.67 ± 0.01, 6.48 ± 0.39 & 0.07 ±0.01 for Menouf abattoir and 5.61 ± 0.01, 4.97 ± 0.25 and 0.04 ±0.01for Shibin Elkom abattoir, respectively.

Key words

meat, beef, camel, TVN, TBA.