Abstract of research

Chemical criteria of chicken meat

Faten S. Hassanina; Mohamed, A. Hassana; Fahim, A. Shaltouta, Nahla A. Shawqyb and Ghada A. Abd-Elhameed.

Abstract

The chemical composition of each chicken cuts-up is greatly varied from one to another. A total of 50 random samples of chicken meat represented by breast and thigh (25 for each) were collected from local commercial retail shops at Menoufia governorate. Each sample weighting about 100gm. The collected samples were tested for their PH values, TVN, TBA and Peroxide value. The results show that the maximum values of pH in the examined chicken breast and thigh samples ranged from 5.7 to 5.96 and 5.65 to 5.84, respectively with mean values of 5.81 ± 0.05 and 5.73 ± 0.03, respectively. TVN value in the examined samples of chicken carcasses was ranged from 2.3 to 8.5 with an average of 5.56 ± 0.24 mg% for breast and 3.8 to 10.9 with an average of 7.12 ± 0.29 mg% for thigh. TBA values (mg%) of the examined samples of chicken breast and thigh were ranged from 0.06 to 0.14 and 0.08 to 0.21mg%, respectively with mean values of 0.09 ± 0.01 and 0.14 ± 0.01, respectively.The peroxide values in the examined samples of chicken carcasses were varied from 0.11 to 0.26 with a mean value of 0.19± 0.01 for breast and 0.14 to 0.39 with a mean value of 0.27± 0.01 for thigh. From the previous results it could be concluded that chicken meat from local commercial retail shops in Menoufia governorate were acceptable based on their pH values, TVN, TBA and Peroxide value as all samples were nearly within their permissible limits.