Salama,, A., Owon, M., El-Kady, S., EI-Kousy, H., El-Sharkawy, A. (2006). EFFECT OF SOME GROMHH PROMOTERS ADDED TO RATIONS OF FRIESIAN CALVES ON QUALITIES AND COOKING PROPERTIES OF MEAT: 2. PHYSICAL CHARACTERISTICS AND CHEMICAL COMPOSITION OF FROZEN STORED Longissimus dorsi MUSCLE MEAT.. Journal of Food and Dairy Sciences, 31(11), 7231-7244. doi: 10.21608/jfds.2006.236886
A. A. Salama,; M. A. Owon; S. A. El-Kady; H. A. EI-Kousy; A. M. El-Sharkawy. "EFFECT OF SOME GROMHH PROMOTERS ADDED TO RATIONS OF FRIESIAN CALVES ON QUALITIES AND COOKING PROPERTIES OF MEAT: 2. PHYSICAL CHARACTERISTICS AND CHEMICAL COMPOSITION OF FROZEN STORED Longissimus dorsi MUSCLE MEAT.". Journal of Food and Dairy Sciences, 31, 11, 2006, 7231-7244. doi: 10.21608/jfds.2006.236886
Salama,, A., Owon, M., El-Kady, S., EI-Kousy, H., El-Sharkawy, A. (2006). 'EFFECT OF SOME GROMHH PROMOTERS ADDED TO RATIONS OF FRIESIAN CALVES ON QUALITIES AND COOKING PROPERTIES OF MEAT: 2. PHYSICAL CHARACTERISTICS AND CHEMICAL COMPOSITION OF FROZEN STORED Longissimus dorsi MUSCLE MEAT.', Journal of Food and Dairy Sciences, 31(11), pp. 7231-7244. doi: 10.21608/jfds.2006.236886
Salama,, A., Owon, M., El-Kady, S., EI-Kousy, H., El-Sharkawy, A. EFFECT OF SOME GROMHH PROMOTERS ADDED TO RATIONS OF FRIESIAN CALVES ON QUALITIES AND COOKING PROPERTIES OF MEAT: 2. PHYSICAL CHARACTERISTICS AND CHEMICAL COMPOSITION OF FROZEN STORED Longissimus dorsi MUSCLE MEAT.. Journal of Food and Dairy Sciences, 2006; 31(11): 7231-7244. doi: 10.21608/jfds.2006.236886
EFFECT OF SOME GROMHH PROMOTERS ADDED TO RATIONS OF FRIESIAN CALVES ON QUALITIES AND COOKING PROPERTIES OF MEAT: 2. PHYSICAL CHARACTERISTICS AND CHEMICAL COMPOSITION OF FROZEN STORED Longissimus dorsi MUSCLE MEAT.
This work was aimed to study the effect of some commercials growth
promoters as fed additives (probiotics and enzymes) added to Friesian calves ration
on physical characteristics and chemical composition during frozen storage at -20¢C
for 6 months. The results indicated that during frozen storage the tenderness water
holding capacity (WHC) and colour intensity of meat progressively decreased with
increasing the time of frozen storage in all samples of treated groups and control. The
chemical composition of frozen meat for control group were lower than those of
supplemented group with growth promoters after six months of frozen storage. The
concentration of Copper, Manganese, Cadmium and Lead increased gradually with
increasing the storage period of all meat samples, The results indicated that. the meat
tissues can concentrate the heavy metals (cadmium and lead) inside it during frozen
storage.
The results cleared that proportion of indispensable amino acids decreased in
control samples comparing to samples post-mortem except cystine only. On the
contrary, in frozen calve’s meat fed ration supplemented with growth promoters
(fibrozyme, moreyeast and pronifer). most of indispensable amino acids increased
except cystine and tryptophan in fibrozyme group, valine and cystine in moreyeast
and valine, cystine, phenylalanine and tryptophan in pronifer group.
The chemical score of amino acids in control samples showed limiting values
than other treatment except tryptophan only. The highest value of computed protein
efficiency ratio (C-PER) and biological value (BV) was in fibrozyme group followed by
control. then moreyeast group, while it was very low in pronifer group.
Generally, it could be concluded that the frozen storage had negative effect on
C-PER and 8V in calve's meat fed on ration supplemented with growth promoters.
The results indicated also that a remarkable differences between the total
saturated and unsaturated fatty acids during frozen storage of calve's meat fed on
control ration and supplemented groups with growth promoters. In most of the cases
total unsaturated fatty acids were higher than saturated fatty acids in intramuscular fat
of meat post-mortem and during frozen storage.
View on SCiNiTO
Top