Physicochemical quality assessment of Brazilian frozen beef imported into Algeria
Copyright © 2018 Authors
This work is licensed under a Creative Commons Attribution 4.0 International License.
- Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made.
- No additional restrictions — You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits.
Background and aims: In recent decades, imported boneless and frozen beef has invaded the Algerian market. However, the true appreciation of the quality of this product can only be obtained by laboratory analyzes and examinations. The aim of the current study was to assess physicochemical parameters of the imported boneless and frozen beef meat dedicated for human consumption. Methods: Twenty (20) samples of neck, blade bolar, brisket, blade oyster, Forequarter (FQ)/hindquarter (HQ) shin-shank were purchased from the Regional Meat Office in Saida city, Algeria. Physicochemical parameters such as pH, water, ash, protein and fat content were analyzed according to standard procedures. Results: Our results showed a highly significant variability concerning protein and fat content of the five categories of analyzed pieces (p=0.002). Fat content ranged from 0.43g to 4.04g per 100g of edible portion, for which we found low intramuscular fat contents in the lumps. However, the pH values obtained generally characterized RFN (Red, Firm, and Normal) meat. Conclusions: In view of the results obtained from this study, the overall chemical composition is satisfactory, except for the fat content which constitutes a parameter to be discussed and which depends on the taste of the consumer.
Keywords
How to Cite
Similar Articles
- Neurotoxic and neuromotor effects of cyanate, an oxidative byproduct of cyanide from linamarin in cassava: A systematic review
- Evaluation of hematological and biochemical parameters of liver function following consumption of Vitex doniana fruit syrup
- Gastronomic heritage of legume foods in Southern Mediterranean cuisine
- Breastfeeding knowledge, attitude, and practices among mothers at EPI centers in the Northern part of Dhaka city
- Quantitative and qualitative assessment of food waste in rural markets in Morocco
- Regulation of food supplements in Algeria: Current situation, issues, and perspectives.
- Assessment of energy and nutrient intake adequacy and dietary diversity of pregnant women in Abidjan
- Investigation of total aflatoxin in nuts and dried fruits and consumption habits during pregnancy in Türkiye
You may also start an advanced similarity search for this article.
Most read articles by the same author(s)
- The role of nutrition in strengthening immune system against newly emerging viral diseases: case of SARS-CoV-2
- Epidemiology, diagnosis, and assessment of diabetes mellitus in the elderly population: a purposive review
- Predatory journals and publishers at a glance: Take apart or take over?
- Overview on main nutrition-related diseases in three countries from North Africa
- Understanding Bread Consumption and Waste Patterns in Algeria and Tunisia: Insights into Consumer Practices and Challenges
- New insight on nutrition and COVID-19 pandemic
- Metabolic syndrome and risk of colorectal adenoma and colorectal cancer: A meta-analysis
- Metabolic syndrome components correlation with colorectal neoplasms: A systematic review and a meta-analysis
- Editorial introduction to the first issue
- Ameliorative Effects of Citrus aurantium Juice on Metabolic Disorders Induced by Trans Fatty Acid-Rich Amalgam in Wistar rats
NAJFNR is licensed under 