تأثير المعاملة بمستخلص الزنجبيل و الخزن بالتبريد في بعض الصفات الكيميائية و الحسية و البكتريولوجية للحم الحملان الكرادي

Abstract EN

This study was conducted in laboratories of College of Agricultural Sciences / University of Sulaimani for the period 26/4 to 06/11/2015 to investigate the effect of ginger extract treatment and refrigeration storage periods on some chemical, sensory and bacteriological characteristics of karadi lambs meat.

Meat of Karadi lambs aged 10 months were bought from Sulaimani city markets and has been cut into 2 cm3 sized chunks then divided into five treatments: first was control (without treatment), second treatment meats were sprayed with 2% concentration of ginger extract, third treatment meats were submerged into 2% concentration of ginger extract, fourth treatment meats were sprayed with 4% concentration of ginger extract, fifth treatment meats were submerged into 4% concentration of ginger extract.

Each treatment have three replications, samples were stored in refrigerator under 4º C for 3, 6 and 9 days until chemical, bacteriological and sensory evaluation.

Results of 2 and 4% submerging treatments shows increase in meat moisture and decrease in each protein and fat percentage in comparison with control treatment.

For the oxidative indicators there was decrease in free fatty acids percentage and thiobarbutric acid for ginger treatments comparing with control treatment, also there was decrease in total bacteria count and increase in tenderness and decrease in palatability for ginger treatments comparing with control treatment.

Results of treatments and storage periods interaction shows significant differences between different treatments on free fatty acids, thiobarbutric acid, total bacterial count and juiciness.