Comparative Study on Beef, Buffalo and Camel Emulsion-Type Meat products
Amr Hammed Abou El-Ezz Al-Seify;
Abstract
Abstract
Key words: Frankfurter, Luncheon Sausage, Meat batter, emulsion, Camel, Buffalo, beef
A total of 140 beef frankfurter and Egyptian luncheon sausage samples were investigated to
evaluate its quality. Most Luncheon Sausage samples had low sensory panel scores, low protein,
and high ash content as well as low shear force values that revealed low quality with marked high
lightness and brownness for all sausages. on the other hand, examined beef frankfurter sausage
samples were advantageous over that of luncheon in most physicochemical characteristics
especially protein, fat, moisture content, high pH and TVBN , shear force and brownness values.
Meanwhile, beef frankfurter had higher aerobic and anaerobic bacterial counts. Both beef
frankfurter and luncheon sausage had low eating quality characteristics.
Three trials based experiments were performed to compare the effect of meat species on
quality of luncheon sausage produced with the same percentage and formula. Beef and buffalo
luncheon sausage were indistinguishable in their organoleptic characteristics, while camel type
sausage had only slight significant difference in moisture and protein content, but was not differ
significantly with buffalo sausage in fat and ash content. Remarked emulsion stability was
recognized in buffalo meat batter. The overall acceptability scores for beef and buffalo luncheon
sausage did not differ significantly and nearly undistinguishable for the panellist. Camel luncheon
had specific aroma that perceived through mouth feel. Concerning deterioration criteria, pH and
TBARs values were significantly differ in buffalo luncheon sausage. Deterioration attributes
were increased during storage period at 4
o
C, but not exceeded the permissible limits. Moreover,
lower shear force, redness and high lightness, brownness was obtained in camel luncheon
sausage. Finally, it is advisable to use camel and/or buffalo meat as a potential alternative for
beef meat in meat processing particularly in arid and/or semi-arid regions .
Key words: Frankfurter, Luncheon Sausage, Meat batter, emulsion, Camel, Buffalo, beef
A total of 140 beef frankfurter and Egyptian luncheon sausage samples were investigated to
evaluate its quality. Most Luncheon Sausage samples had low sensory panel scores, low protein,
and high ash content as well as low shear force values that revealed low quality with marked high
lightness and brownness for all sausages. on the other hand, examined beef frankfurter sausage
samples were advantageous over that of luncheon in most physicochemical characteristics
especially protein, fat, moisture content, high pH and TVBN , shear force and brownness values.
Meanwhile, beef frankfurter had higher aerobic and anaerobic bacterial counts. Both beef
frankfurter and luncheon sausage had low eating quality characteristics.
Three trials based experiments were performed to compare the effect of meat species on
quality of luncheon sausage produced with the same percentage and formula. Beef and buffalo
luncheon sausage were indistinguishable in their organoleptic characteristics, while camel type
sausage had only slight significant difference in moisture and protein content, but was not differ
significantly with buffalo sausage in fat and ash content. Remarked emulsion stability was
recognized in buffalo meat batter. The overall acceptability scores for beef and buffalo luncheon
sausage did not differ significantly and nearly undistinguishable for the panellist. Camel luncheon
had specific aroma that perceived through mouth feel. Concerning deterioration criteria, pH and
TBARs values were significantly differ in buffalo luncheon sausage. Deterioration attributes
were increased during storage period at 4
o
C, but not exceeded the permissible limits. Moreover,
lower shear force, redness and high lightness, brownness was obtained in camel luncheon
sausage. Finally, it is advisable to use camel and/or buffalo meat as a potential alternative for
beef meat in meat processing particularly in arid and/or semi-arid regions .
Other data
| Title | Comparative Study on Beef, Buffalo and Camel Emulsion-Type Meat products | Authors | Amr Hammed Abou El-Ezz Al-Seify | Issue Date | 2018 |
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