التقييم النوعي والبكتريولوجي والكيميائي للحوم الحمراء المجمدة المتوفرة في الأسواق العراقية

Abstract

A qualitative, bacteriology and chemically evaluation for frozen red meat in 2005 in the Iraqi market was made, as it became largely humanly consumed. It was clear through reading of the information label of the study (12) samples that it was restricted to Indian resources. The Bacteriology analysis appears important variance (p<0.05) between samples, and the arising of the total number of Aerobic bacteria in (9) samples (%75) and its was between (1.5X107-7.9X109)cfu/gm meat, and all the samples contains large numbers of staphylococcus aureus with rates of (1.2X103-4X105) cfu/gm meat, also all the samples contained pcychrophilic bacteria with rates of (7.5X105-3X102) and (50% ) of the samples contained pseudomonas and the result refers to the lack of suitable storage circumstance for meat which is(-18)C0.The results of the chemical analysis appears ( important variance) (p<0.05) in the percentage of humidity wetness, protein ,fat and ash, and it was decreasing variance (p<0.05 ) in the percentage of protein for the all study samples with an increasing in fat in (50%) of the samples with the high concentration of Myglobin in all samples with emphasis that all samples are from aged animals. All samples showed increasing (p<0.05) in the percentage of loosing after thawing.Increase the total value nitrogen (TVN) in (58.33%) of samples which refers to changing in protein and other nitrogen compound. Free fat acids (FFA) , wetness evidence values , collagen content and the melt collagen percentage have recorded a important variance (p<0.05) between study samples. All samples showed low averages of sensation evaluation that deflexed on the average of the public response for that meat ,that refers to low morphological characteristics of the meat and low food value, that ensured by the chemical analysis concerning the myoglubin colour concentration,(MFI),collagen content, dissolve collagen percentage and juices,(loosing after thawing, loosing during cooking), flavor, Rancidity evidences and oxidize fat and protein analysis (FFA,P.V,TBA,TVN).