Evaluation of the nutritional value of lamb meat stored by freezing with liquid nitrogen or plast freezing

ABSTRACT

The nutritional value of lamb meat was assessed after either by plast ir liquid nitrogen and storing for 3-9 months. The following parameters were estimated. Proximate analysis including, protein, fat, ash, calcium, phosphorus and iron. Biological evaluation including digestibility, biological value and net protein utilization. Effect on rancidity of lipid fractions, including the determination of the peroxide value, iodine value and free fatty acids. Concerning the proximate analysis, the result showed that the moisture content of meat samples frozen by liquid nitrogen is markedly lower than that frozen by plast freezing. The ash of samples frozen by plast freezing is slightly higher. The net protein utilization of meat samples frozen by liquid nitrogen and stored for 3 months is relatively higher than that subjected to plast freezing. The digestibility of the frozen samples is generally higher than fresh ones. The iodine value and the peroxide value of lipid fraction extracted from meat samples are increased after storing of the frozen meat whether the meat was frozen by liquid nitrogen or by plast freezing. The data show that freezing by liquid nitrogen or by plast freezing keep well on the nutritional quality of meat, however freezing by liquid nitrogen is more efficient in this respect