Study on some quality attributes and cooking loss of red meat in Khartoum State, Sudan
المؤلفون المشاركون
Ibrahim, Rabab
al-Amin, Siham Abd al-Wahhab
المصدر
Sudan Journal of Science and Technology
العدد
المجلد 18، العدد 2 (31 ديسمبر/كانون الأول 2017)، ص ص. 50-58، 9ص.
الناشر
جامعة السودان للعلوم و التكنولوجيا عمادة البحث العلمي
تاريخ النشر
2017-12-31
دولة النشر
السودان
عدد الصفحات
9
التخصصات الرئيسية
الملخص EN
This study aimed to evaluate the quality attributes and cooking losses of fresh camel, beef and goat meat.
The result showed that hunter lightness (L) values were highly significant (P< 0.001) between the three types of meat.
Beef and goat meat recorded higher values of lightness compared to camel meat as (34.27, 33.44 and 30.76) respectively.
Redness (a) values were not significantly (P>0.05) different between the three types of meat studied, hence goat meat recorded the highest values followed by beef and camel meat as (17.53, 16.69 and 16.04) respectively.
The yellowness (b) values were significantly (P< 0.001) different between treatments, However, beef recorded the highest followed by camel and goat meat as (9.82, 8.48 and 6.82) respectively.
In general, camel meat appeared brighter red than beef and goat meat.
Water holding capacity (WHC) was highly significant (P< 0.01) among the three types of meat.
The WHC values were (1.37, 2.44 and 2.19) for camel, beef and goat meat respectively.
Camel meat recorded the lowest values compared to beef and goat meat (camel meat had superior WHC compared to beef and goat meat).
The results of cooking loss were highly significant (P< 0.01) among the three types of meat.
Cooking loss percent of camel meat was the highest values followed by goat meat and beef as (36.3, 34.15 and 31.75%) respectively.
The pH values in this study showed no significant (P> 0.05) different between the three types of meat.
However the pH values were (5.88, 5.77 and 5.68) in camel, beef and goat meat respectively.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
al-Amin, Siham Abd al-Wahhab& Ibrahim, Rabab. 2017. Study on some quality attributes and cooking loss of red meat in Khartoum State, Sudan. Sudan Journal of Science and Technology،Vol. 18, no. 2, pp.50-58.
https://search.emarefa.net/detail/BIM-836174
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
al-Amin, Siham Abd al-Wahhab& Ibrahim, Rabab. Study on some quality attributes and cooking loss of red meat in Khartoum State, Sudan. Sudan Journal of Science and Technology Vol. 18, no. 2 (Dec. 2017), pp.50-58.
https://search.emarefa.net/detail/BIM-836174
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
al-Amin, Siham Abd al-Wahhab& Ibrahim, Rabab. Study on some quality attributes and cooking loss of red meat in Khartoum State, Sudan. Sudan Journal of Science and Technology. 2017. Vol. 18, no. 2, pp.50-58.
https://search.emarefa.net/detail/BIM-836174
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references : p. 55-58
رقم السجل
BIM-836174
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر