Study of the chemical and quality characteristics of frozen ground beef in Baghdad retail storages

Abstract

Study of the chemical and quality characteristics of frozen ground beef in Baghdad retail storagesD. A. A. Al-ObaidiColl. of Vet. Med./ Univ.of BaghdadAbstract This study was carried out at the College of Veterinary Medicine, University of Baghdad, for three month's, aiming to study the shelf life of frozen ground beef of retail storage's in Baghdad by evaluation some chemical and quality characteristics. The data obtained revealed the following result's: Haaila mark of ground beef had the highest percentage of moisture (76.1%), with lowest percentage of lipid, ash, carbohydrates, and protein. Awal mark of ground beef had the highest percentage of lipid ranged (6.3-6.6%),with lowest percentage of protein, carbohydrates and ash. Ahul Al beadier mark of ground beef had highest percentage of carbohydrates especially for Babb Al-muddam region retail storages (4.48%), with lowest percentage of lipid, ash, and protein. Quality test indicated that thawing loss percentages were high, specially in Ahul-al beadier and Haaila marks which were (9.4%) for Al-mansour region retail storages. Myoglobin concentration was low for all marks of ground beef specially Haaila mark of ground beef for Dourra region retail storages were 111mg / 100g meat, T.V.N., F.F.A., P.V. and T.B.A. test values were in the allowance limits for Iraq specification of ground beef. The results indicated that necessary to make routine chemical checking and evaluation to keep a good nutritional value of the ground beef for consumer then the safe public health.