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- Title
SENSORY AND PH CHANGES OF MANUFACTURED BASTRAMI FROM OLD DUCK MEAT.
- Authors
Hussain Al-Mehdawy, Mohammed Ali; Al-Dhalimi, Hussaim Mohammed; Menati AlGharawi, Jassim Kassim; Al-Faten, Osama Ahmed; Shaker, Bassim Fuad
- Abstract
The current study aimed at the possibility of using old duck meat to replace beef in the manufacture bastrami and for different storage periods (15, 30, 45, 60, 75 and 90 days) and their effect on the sensory and pH characteristics of the manufacture bastrami, this experiment was conducted in the laboratory of nutrition and poultry in the Faculty of Agriculture, Al-Muthanna University at 15/2/2016, used in this study old Iraqi ducks (Anas platyrhynchos), was brought from the scientific research station in the Faculty of Agriculture, Al-Muthanna University, the treatments of the experiment were as follows- T1: Beef 100% (control), T2: beef 75% + old duck meat 25%, T3: Beef 50% + old duck meat 50%, T4: beef 25% + old duck meat 75% and T 5: 100% old duck meat. The results indicated that partial replacement (75% beef + 25% old duck meat) and (50% beef + 50% old duck meat) did not give a significant differences compared to the control treatment (100% beef) for all studied sensory traits and the pH value for storage period of up to 60 days (25% beef + 75% old duck meat) and 100% beef meat (P≤0.05) showed significant decrease in all sensory and pH characteristics and for all storage periods.
- Publication
Biochemical & Cellular Archives, 2018, Vol 18, Issue 2, p2215
- ISSN
0972-5075
- Publication type
Article