APPLICATION OF CERTAIN QUALITY AND SAFETY CRITERIA DURING PROCESSING OF SOME MEAT PRODUCTS

Abstract

The objectives of the food industry have always been to make food available where and when it is needed, at affordable prices. Food producers and manufacturers have furthermore the task to provide mankind with the nutrients needed for living. Cleary foods should be safe, and the food industry can help to assure safety of products by taking all kind of control measures. Not only the shelf life and safety of products are taken care of by the food industry, but also the sensory aspects such as taste, odour, color, mouth feel, and added convenience are looked after. However, quality and safety have a price, and governments and consumers have to realize that whatever is demanded or regulated in this regard has in the end to be paid for by the consumer. Meat and meat products are perishable, so special care and handling must be exercised. It is necessary to minimize deterioration to prolong the time during which an acceptable level of quality is maintained. In recent years, much attention has been paid to develop meat and meat products with physiological functions to promote health conditions and prevent the risk of diseases. Application of plant extracts in meat products as natural antioxidants have been attempted by different researchers. By-products of food processing contain valuable substances such as fibers, pigments, sugars, organic acids, flavors, and antimicrobial, antioxidant substances. So, the current investigation was performed to improve the quality and safety of prepared beef burger and sausage products through the application of HACCP and Critical Control Points "HACCP" preventive its actions that protect the product from the dangers that effect on the safety and health of the consumer, also to evaluate the effects of adding various levels of pomegranate peels powder as natural antimicrobials and antioxidants on keeping different quality characteristics of prepared beef burger and sausage products.

The obtained results can be summarized as follows:

1. Beef burger samples collected from Egyptian and Sudanese markets: 1.1. Results of proximate chemical composition of different collected beef burger samples are determined: • The highest content in moisture was in sample (B3) which showed (65.12%), while sample (B2) showed the lowest (59.83 %) moisture content; there are significant difference between (B1), (B2) and (B5). • The protein content values of all samples ranged from 13.30 to16.18%. The highest protein content was in sample (B3) which showed (16.18%), and the lowest protein content was in sample (B2) which showed (13.3%), and there was no significant difference between (B2) and (B4). As well as there was no significant difference between (B1) and (B5). • The fat content values of all samples ranged from 14.09 to 16.06%, and sample (B4) recorded the highest value of fat (16.06%), while the sample (B3) showed the lowest (14.09 %), and there were significant differences between all samples. • Ash content of all collected beef burger samples ranged from 2.07 to 3.73%, and sample B4 recorded the highest value of ash (3.73%), while the sample B3 showed the lowest (2.07%), and there were no significant differences between B1, B2 and B5. But there were significant differences between B3 and B4. • Total carbohydrates for all collected beef burger samples ranged from 2.28 to 8.32%, and sample B2 recorded highest value of carbohydrates 8.32%, while the sample B4 was lowest (2.28%), and there are no significant differences between B1 and B2, and also no significant differences between B3 and B4. But there are significant difference of the sample B5 and other samples. 1.2. Results of cooking quality characteristics of different collected beef burger samples: • Cooking loss results of all samples ranged from 14.98 to 18.80%, and sample (B3) showed the lowest cooking loss (14.98%) and sample (B4) showed the highest cooking loss (18.80%), and there was no significant difference between (B1) and (B5). • Cooking yield results of all samples ranged from 81.20 to 85.02%. Sample (B3) showed the lowest cooking yield (81.20 %) and sample (B4) showed a highest cooking yield (85.02%), and there was no significant difference between (B1) and (B5), and also there was no significant difference between the (B2) and (B4), while a significant difference was recorded between (B3) and all the other samples. • Change in diameter results ranged between 8.26 and 14.51%. Sample (B4) was the highest reduction in diameter (14.51 %), and sample (B3) showed the lowest reduction in diameter (8.26%), and there was no significant differences between (B1) and (B5) and also no differences between the (B2) and (B4) but there is a significant difference of the sample (B3) and all other samples.

1.3. Results of physicochemical and chemical quality criteria of different collected beef burger samples: • All collected beef burger samples had TVN content (p≤0.05), ranging between 15.28 and 64.74 mg /100g sample. The beef burger sample (B4) had the highest TVN content (64.74 mg/100g), and sample (B3) had the lowest (15.28 mg/100g).as there were significant differences between all samples. • All collected beef burger samples had TBARS content (p≤0.05), ranging between (2.04 – 5.42 mg malonaldhyde / kg sample), and sample (B4) the highest (5.42 mg malonaldhyde/kg sample), and sample (B3) had the lowest (2.04 mg malonaldhyde/kg sample), and there was no significant differences between the (B2) and (B4), and also there were no significant differences between the (B3) and (B5), while no significant difference between the sample (B1) and all samples. • pH value measurements for all collected beef burger samples ranged from 6.63 to 6.90, and there was no significant differences between (B1) and (B4), and also there were no significant differences between (B2), (B3) and (B5).