Keywords : meat


EFFECT OF LEMON PEEL AND PULP EXTRACT ON SOME LOCAL KURDISH RAM MEAT QUALITIES AND ITS SHELF LIFE

A. A. Hamma; H. G. Dahir; Z. K. Khidhir; M. M. Mohammad; D. J. Ahmmed; A. K. Ahmmed; S. O. Kaki

ANBAR JOURNAL OF AGRICULTURAL SCIENCES, 2020, Volume 18, Issue 1, Pages 140-153
DOI: https://doi.org/10.32649/ajas/2020/13

To investigate the effectiveness of adding lemon peels and pulp extracts on some quality properties and shelf-life of the sheep longisimussdorsi muscle during refrigerated storage at 4±1°C for 0, 4, and 8 days for this purpose am meat trim of visible fat and connective tissue, they cut in small cubes. The meat samples divide into four equal proportions and mix with different concentrations of lemon peel and pulp extract according to the following formulations: Control; T1 1%; T2 2% and T3 3% of lemon peel and pulp extract, by applied immersion method. The results showed acceptable results of moisture content, Water-holding capacity cooking loss, thiobarbituric acid, met-myoglobin, myoglobin, and sensory traits of the samples treated with lemon peel in comparison to the control group. The phiso-chemical traits changed during the storage periods but the meat sample treated with lemon extract was more stable than control groups. These results suggested that using lemon peels and pulp extracts to maintain physio-chemical properties of ram meat and extend shelf-life during refrigerated storage, which may have implications of meat processors.

Production and evaluation of quail meat Coturnix coturnix at different ages (Chemical Properties of Meat)

M. F. Abdul Ghani; S. A. Taha; W. F. Al-Khamisi

ANBAR JOURNAL OF AGRICULTURAL SCIENCES, 2008, Volume 6, Issue 2, Pages 217-226

This study was conducted to evaluate meat properties of two quail strains (Europen and Asian) during the period from 12 April to 21 Oct. 2004. 90 birds for each strains aged 14 days were reared at the poultry farm of Agric College, University of Anbar.


البحث مستل من رسالة ماجستیر للباحث الثالث
At the age 42, 70 and 90 days respectively, thirty birds from each strain were slaughtered to determine chemical composition (moisture, protein, ether extract and ash %), pH, hydroxy prolien and cholesterol for thigh and breast of quail carcass, the data revealed no significant differences were found between two strains in chemical composition, hydroxy prolien, pH and cholesterol for thigh and breast pieces, while there was a decrease in protein percentage with advanced age but at the same time notice an increase in fat percentage.
The percentage of the moisture of the breast piece significantly lowered with advanced age, while percentage of hydroxy prolien and concentration of the cholesterol for thigh and breast pieces significantly increased with advanced age. The results showed that age had no significant effect on the pH for the thigh and breast pieces, also the interaction between strain and age had significantly effect on chemical composition, hydroxyl prolien and cholesterol for thigh and breast, while there was no effect on the pH for thigh and breast pieces.

Production and evaluation of quail meat Coturnix coturnix at different ages (Physical merits and sensory evaluation of meat)

M. F. Abdul Ghani; S. A.Taha; W. F. Al-Khamisi

ANBAR JOURNAL OF AGRICULTURAL SCIENCES, 2008, Volume 6, Issue 1, Pages 206-214

This study was conducted to evaluate meat of quail strains (European & Asian) during the period from 21April to 21 Oct. 2004. 90 birds for each strains aged 14 days were reared at the poultry farm of Agric. College, Univ. of Al-Anbar.. At the age 42,70 and 90 days we are taken 30 birds from each strain to slaughter for determine physical traits water Holding capacity (W.H.C), cooking loss (C.L), total pigment (T.P) and test panel (tenderness, juiciness, flavor and palatability).

البحث مستل من رسالة ماجستیر للباحث الثالث
The data revealed, no significant differences were found between strains in W.H.C, C.L and T.P of thigh piece, also no significant differences found between strains in W.H.C, C.L. of breast piece, while Asian strain had more pigment than European strain, also the age and the interaction between age and strain had more effect on physical traits.
There was no significant differences between strains in tenderness, juiciness, flavor for each thigh and breast pieces, while palatability of the thigh and breast were acceptable at age 42 days.

Comparison of three rabbit breeds on performance, carcasses characters and meat chemical composition

S. A. Zaidan

ANBAR JOURNAL OF AGRICULTURAL SCIENCES, 2007, Volume 5, Issue 1, Pages 203-210

Sixty rabbits from three breeds (Local, Albino, Angora) were used to determine the impact of the breeds specificity on the performance parameters, some of the carcass characters and meat composition of deferent breeds. The rabbits were equally divided into 3 groups. Each batch contain both sexes of four weeks old. The rabbits were fed a standard ration consisting 16% CP, 2380 KCal as ametabolizable energy for sixteen weeks. At the termination of the experiment, all rabbits were weighed, sacrificed. Various carcass measurements were conducted, including carcass weight, edible offal w.t, dressing percentage. Whole chemical analysis of rabbits meat were abo couied out. Significant increase (p>0.5) of finished w.t, weekly body gain of the local breed were obtained which were 1296; 1151; 1187; 61; 51 and 53 gm for the local, Albino and Angora breeds, respectively. Concerning feed conversion efficiency, the local breed showed better feed utilization than Angora breed, while similar results were found to that of Albino breed which were 6, 7, 5.8 kg ration/ kg body gain. Carcass w.t (650 gm) and dressing percentage (55%) of local breed were higher than other breeds which were 554 and 555 gm, 52% and 52% for Albino and Angora, respectively.
In all the breeds, there were no significant difference in chemical composition of the meat, except for ether extract which were higher (p>0.5) for Angora than other breed. Ether extract was records to be 5.3%, 4% and 4.2% for Angora, local and Albino breeds, respectively.
Depending upon productivity index and carcass characters, it can be concluded that the local breed is better than Albino or Angora.