QUALITY IMPROVEMENT OF SOME EGYPTIAN FROZEN MEAT PRODUCTS

Abstract

Quality survey of market samples of frozen meat products have been collected from the market as complete intact units. I. Minced meat 1. Organoleptic and sensory examination Appearance a. Colour: Only 56% of the examined sample showed normal colour while 44%

of samples showed undesirable colour. b. Comminution Desirable comminution was reported in 76% of examined samples while 24% of samples noted undesirable comminuting.

c. Odour

Normal fleshy odour was found in 56% of samples while 44% showed undesirable odour. d. Packing The desirable packing had been noted in 12% of examined samples whereas, 80% were found undesirable packing.

2. Deterioration criteria

• The results obtained revealed that the pH values of examined samples ranged from 5.2 to 6.3 with a mean value of 5.7. • The total TVB-N ranged from 9.5 to 29.5 with mean values of 15.9.