study of the chemical composition and protein pattern of local processed meat products

ABSTRACT

The present study was carried out to assess the quality of different locally manufactured meat products available in Alexandria Markets. The obtained results indicated that fresh samples [home processed] showed higher protein and moisture content and lower fat content than commercially manufactured samples. In the mean time these parameters greatly differ according to the manufacturing company. It was also noticed that the addition of soya protein results in the improvement of the quality of these products. Twenty six commercial meat products samples showed higher fat contents than the Egyptian limits. As regard the residual free nitrites and nitrates, their levels were within the Egyptian limits, although some products showed higher levels than the International limits