Emam, W. (2022). DIFFERENTIATION BETWEEN FRESH MEAT AND FROZEN– THAWED MEAT IN EGYPTIAN MARKET. Journal of Food and Dairy Sciences, 13(3), 1489-1495. doi: 10.21608/jfds.2022.237494
Wafaa H. Emam. "DIFFERENTIATION BETWEEN FRESH MEAT AND FROZEN– THAWED MEAT IN EGYPTIAN MARKET". Journal of Food and Dairy Sciences, 13, 3, 2022, 1489-1495. doi: 10.21608/jfds.2022.237494
Emam, W. (2022). 'DIFFERENTIATION BETWEEN FRESH MEAT AND FROZEN– THAWED MEAT IN EGYPTIAN MARKET', Journal of Food and Dairy Sciences, 13(3), pp. 1489-1495. doi: 10.21608/jfds.2022.237494
Emam, W. DIFFERENTIATION BETWEEN FRESH MEAT AND FROZEN– THAWED MEAT IN EGYPTIAN MARKET. Journal of Food and Dairy Sciences, 2022; 13(3): 1489-1495. doi: 10.21608/jfds.2022.237494
DIFFERENTIATION BETWEEN FRESH MEAT AND FROZEN– THAWED MEAT IN EGYPTIAN MARKET
Food Science and Technology Dept., National Research Centre, Dokki, Cairo
Abstract
In order to prevent meat retailers offering thawed – imported frozen meat as fresh domestic meat, b-hydroxyacyl-CoA-dehydrogenase (HOADH) activity was determined. Two methods; i. e., color test and photometric assay, were used in this study. Twenty fresh meat samples were obtained from butcher shops. Each sample was divided into two portions, the first portion was analyzed immediately, while the second one was frozen at – 30°C and stored at – 18°C for 10 days and analyzed after thawing. Concerning color test, the press juice obtained from all fresh meat samples had a purple–red color which retained for several days, while the meat juice obtained from thawed samples had a blue color. Regarding photometric method, the obtained results indicated that activity of HOADH was greater than 3.0 U/ml in the muscle press juice and this indicates the presence of frozen meat samples. A limited survey was also performed, where twenty meat samples were collected randomly from butcher's in poor districts at Cairo markets and analyzed by the two methods. The obtained data revealed that 10% of the collected samples were frozen and thawed before handling.
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