Chemical composition of some locally manufactured meat products

ABSTRACT

Chemical analysis of 120 samples of beef burger, hot dog, kofta, minced meat, pasterma and sausage [20 of each] was carried out. The samples were analyzed for their moisture, nitrogen, protein, fat and sodium chloride contents. The achieved results revealed that there were great variations in the chemical composition of the examined meat products. Various samples of beef burger, kofta and minced meat were nearly similar in their nutritive value to a large extent. These kinds of meat products have a moderate percentage of protein [18.17%, 18.32% and 18.76% respectively]. Furthermore pasterma was different in its nutritive value than the other examined meat products where it contains a high content of protein [30.5%]. The significance of occurrence of such variations in the chemical analysis of the examined meat products was discussed