Comparison study between Iraqi beef meat and other sources of imported frozen meat

Abstract

Many kind of market – available frozen meats were selected. These involves Iraqi meat, Emirate meat as well as four types of Indian meats ( Amarona, Alana, Al – Mubark and Al – Halal ) The chemical, Physical and Microbial characteristics of these types were investigated. All studies types were identical with [1] in protein percentage. Excluding data of fat percentage of Emirale meat, all types were identical with [1] in fat percentage. Significant differences in free fatty acid percentage were observed in studied types, however it still in accordance with [1]. Highly significant (P>0.05) differences were noticed among meat types in total volatile nitrogen values. On the other hand, all meat types were not identical with Iraqi standards in thaw loss percentage; all sensory characters were decline in all frozen meat studied. Greater total aerobic and total bacterial count were noticed in all meat types. These exceeded that of [1]. On the same manar, Higher count of Psychotropic bacteria (5.12 x 104 ) were observed in Indian meat (Halal).