STUDIES ON THE QUALITY ASSURANCE OF LOCAL AND IMPORTED CANNED MEAT
NOHA ROUSHDI MOHAMED EL-ANSARY;
Abstract
A total of 150 random samples of canned meat (75 from each of local and imported canned meat) were collected from different supermarkets and shops at Alexandria Governorate, and examined physically, chemically and bacteriologically.
1. Physical examination of local canned meat revealed that the frequency distribution of swelling, liquefied gelatin, softness of consistency, internal rust, iron particles and bone spine were 8%,
12%, 4%, 12%, 4% and 8%, respectively, but no external rust was found, while 20% of local canned sausage showed external rust and
16% showed swelling. Local canned frankfurter showed 24% swelling and 4% internal rust. On the other hand, the physical examination of imported corned beef revealed that the frequency distribution of swelling, liquefied gelatin and softness of consistency were 12%, 8% and 20%, respectively, while no rust was found, as well as 16% and 8% of imported canned luncheon and imported canned hotdog showed external rust, respectively but none of the other physical defects were detected.
2. The incidence of physical examination of local canned meat, canned sausage and canned frankfurter that does not agree with the EOSQC (1991) showed that 32%, 16% and 28%, respectively. Meanwhile, only 12% of imported corned beef were not in agreement with the EOSQC (1991) but all imported canned luncheon and canned hotdog were accepted.
3. Chemical examination of local canned meat, canned sausage and canned frankfurter revealed that the mean value of sodium chloride content (%) were 1.6 ± 0.05, 2.36 ± 0.04 and 2.37 ± 0.03%, while in imported corned beef, canned luncheon and canned hotdog were
2.08 ± 0.07, 2.14 ± 0.07 and 2.35 ± 0.03%, respectively
1. Physical examination of local canned meat revealed that the frequency distribution of swelling, liquefied gelatin, softness of consistency, internal rust, iron particles and bone spine were 8%,
12%, 4%, 12%, 4% and 8%, respectively, but no external rust was found, while 20% of local canned sausage showed external rust and
16% showed swelling. Local canned frankfurter showed 24% swelling and 4% internal rust. On the other hand, the physical examination of imported corned beef revealed that the frequency distribution of swelling, liquefied gelatin and softness of consistency were 12%, 8% and 20%, respectively, while no rust was found, as well as 16% and 8% of imported canned luncheon and imported canned hotdog showed external rust, respectively but none of the other physical defects were detected.
2. The incidence of physical examination of local canned meat, canned sausage and canned frankfurter that does not agree with the EOSQC (1991) showed that 32%, 16% and 28%, respectively. Meanwhile, only 12% of imported corned beef were not in agreement with the EOSQC (1991) but all imported canned luncheon and canned hotdog were accepted.
3. Chemical examination of local canned meat, canned sausage and canned frankfurter revealed that the mean value of sodium chloride content (%) were 1.6 ± 0.05, 2.36 ± 0.04 and 2.37 ± 0.03%, while in imported corned beef, canned luncheon and canned hotdog were
2.08 ± 0.07, 2.14 ± 0.07 and 2.35 ± 0.03%, respectively
Other data
| Title | STUDIES ON THE QUALITY ASSURANCE OF LOCAL AND IMPORTED CANNED MEAT | Other Titles | دراسات على الجودة النوعية للحوم المعلبة المحلية والمستوردة | Authors | NOHA ROUSHDI MOHAMED EL-ANSARY | Issue Date | 2001 |
Attached Files
| File | Size | Format | |
|---|---|---|---|
| B10346.pdf | 340.47 kB | Adobe PDF | View/Open |
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