دراسة بعض التغيرات الفيزيائية عند إضافة دهن الأغنام إلى لحوم الفروج
Other Title(s)
Study of some physical changes using sheep fat on meat broiler
Joint Authors
العلي، عمار حمود حاجي
غياث سليمان
Source
مجلة العلوم الزراعية و البيئية و البيطرية
Issue
Vol. 6, Issue 4 (30 Sep. 2022), pp.28-39, 12 p.
Publisher
Publication Date
2022-09-30
Country of Publication
Palestine (Gaza Strip)
No. of Pages
12
Main Subjects
Abstract EN
This study was conducted to find out the effect of adding sheep fat to Broiler meat on physical changes and determine the better percentage of fat added to the Broiler meat.
The experiment was conducted on five groups of broiler meat to which different percentages of sheep fat were added, according to the following: B broiler meat only (control) To which nothing was added, B1 (15% fat percentage+ broiler), B2 (20% fat percentage+ broiler), B3 (25% fat percentage+ broiler), B4 (30% fat percentage+ broiler).
Physical changes (water carryability and cooking loss) and sensory changes (color, smell, softness, taste, general evaluation) were studied.
The results showed that the addition of 15% fat was the best among the study groups where a higher degree of sensory evaluation was observed, where the general acceptance in relation to the sensory properties, which includes both softness, taste, color and smell as well the results showed that the higher the percentage of fat added, the more the value of the cooking loss in addition to the ability to save water as the increased portability of water leads to further improvement in the quality of meat.
Through the statistical study, there were significant differences in probability value (P<0.05) between the study groups.
it is concluded from this study that sheep fat can be added to broiler meat in order to improve its characteristics (physical), but within certain percentages in order to avoid the occurrence of corruption of meat.
American Psychological Association (APA)
العلي، عمار حمود حاجي وغياث سليمان. 2022. دراسة بعض التغيرات الفيزيائية عند إضافة دهن الأغنام إلى لحوم الفروج. مجلة العلوم الزراعية و البيئية و البيطرية،مج. 6، ع. 4، ص ص. 28-39.
https://search.emarefa.net/detail/BIM-1426400
Modern Language Association (MLA)
العلي، عمار حمود حاجي وغياث سليمان. دراسة بعض التغيرات الفيزيائية عند إضافة دهن الأغنام إلى لحوم الفروج. مجلة العلوم الزراعية و البيئية و البيطرية مج. 6، ع. 4 (أيلول 2022)، ص ص. 28-39.
https://search.emarefa.net/detail/BIM-1426400
American Medical Association (AMA)
العلي، عمار حمود حاجي وغياث سليمان. دراسة بعض التغيرات الفيزيائية عند إضافة دهن الأغنام إلى لحوم الفروج. مجلة العلوم الزراعية و البيئية و البيطرية. 2022. مج. 6، ع. 4، ص ص. 28-39.
https://search.emarefa.net/detail/BIM-1426400
Data Type
Journal Articles
Language
Arabic
Notes
يتضمن مراجع ببليوجرافية : ص. 37-39
Record ID
BIM-1426400