Nearly all of the rejected frozen carcasses in Asian countries are due to their high amount total volatile nitrogen (TVN). The main aim this study was evaluating red meat putrefaction based on putrescine and cadaverine content as major biogenic amines that contributed TVN during long-term storage freezing condition. For this, 48 samples were collected from local slaughterhouse neck, flank, sirl...

Abstract The histological analysis of local and imported beef samples throughout storage at various intervals in 4 °C, before after being frozen − 18 to detect the changes happened microstructure muscle fibers evaluate meat nutritive properties a step toward rapid evaluation quality. obtained results illustrated that freezing–thawing leads loss its fiber structure due high moisture content fail...

Poultry meat is highly palatable, digestible, desirable and nutritious for all ages in addition to low price comparison beef meat. Therefore a total of 100 Fresh frozen thigh breast chicken samples were collected from Aswan city supermarkets, abattoirs, butcher's shops evaluation the incidence contamination with Staph. aureus. The results revealed that isolated aureus thigh, ,fresh 40, 36, 32 3...

Gelled emulsions based on chia and hemp oils were used as partial (25% 50%) fat replacer in beef burgers. The effect of formulation, frozen storage during 60 days cooking process was assessed lipid profile, oxidation susceptibility technological attributes (cooking properties). Reformulated burgers showed better nutritional quality (in reference to dietary fats) than control, mainly due the inc...