Document Details

Document Type : Thesis 
Document Title :
Production And Evaluation Of Some Meat Products From Nutritional And Chemical Aspects
إنتاج وتقييم بعض منتجات اللحوم من الناحية الغذائية والكيماوية
 
Document Language : Arabic 
Abstract : This study aims to identify the chemical composition of some types of fresh meat and products in domestic market, and meat comparing the chemical content of the food value of these products to identify the chemical composition of certain types of alternative, fresh and products meat that will be prepared and its impact on the nutritional value of these products and to identify the qualities and attributes of sensual properties of alternative meat, Results showed lower fat content (2.11%) in fresh ostrich meat than chicken and lamp meat (6.12%, 6.01%) respectively and it was almost the same with red beef meat(2.21%). The both content of protein and ash was nearly comparable with other meat samples. The proportion of ash in processed samples was higher than in fresh meat for the existence of other additions(1.16% , 2.67% , 2.1% , 1.85%) in ostriches ,chicken, beef and lamp respectively, The content of USFA and ratios were higher in ostrich meat than other meats USFA / SFA. The cholesterol content was the lower in ostrich meat. The ostriches meat product was the preferable one according to panalists score, and the stewing cooking was the better than anther one. 
Supervisor : A. Dr. Laila Ahmed Helmi EL-Bedewi 
Thesis Type : Master Thesis 
Publishing Year : 1430 AH
2009 AD 
Co-Supervisor : A. Dr. Hemmat Ibrahim Matuk 
Added Date : Friday, July 1, 2011 

Researchers

Researcher Name (Arabic)Researcher Name (English)Researcher TypeDr GradeEmail
نوره عبدالله الدوسريAl-Dossari, Norah AbdullahResearcherMaster 

Files

File NameTypeDescription
 29875.docx docxتهدف الدراسة إلى التعرف على التركيب الكيماوي لبعض أنواع اللحوم الطازجة ومنتجاتها المتداولة في السوق المحلي ومقارنة المحتوى الكيماوي بالقيمة الغذائية لهذه المنتجات والتعرف على التركيب الكيماوي لبعض أنواع اللحوم الطازجة ومنتجاتها التي سيتم تحضيرها ومدى تأثير ذلك على القيمة الغذائية لهذه المنتجات

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