Thesis (Ph.D.) - Cairo University - Faculty of Veterinary Medicine - Department of Food Hygiene and Control

The object of the current study was to compare the technological properties and sensory attributes of imported Brazilian beef meat and imported Indian buffalo meat and to choose the most suitable raw meat material used for further processing. Therefore, this study was divided into two part the first part include collection of chuck meat samples and subjected to the examination of proximate chemical composition, soluble proteins, pH, TVBN, TBA, color, shear force, fatty acid profile and sensory attributes. While, the second part of study include processing of burger meat patties and luncheon sausage from imported Brazilian beef meat and imported Indian buffalo meat and examined for the technological properties and sensory attributes. The results of the first part of the study revealed higher total protein, fat, total soluble protein and lower collagen solubility of imported frozen Indian buffalo chuck meat samples. However, there is non-significant difference in pH, TVBN, TBA and fatty acid profile. Moreover, the significant increasing L* and significant decreasing a* and shear force values were observed in imported frozen Brazilian chuck meat samples. Sensory attributes indicated significantly higher color, tenderness and juiciness scores for imported Brazilian beef meat. However, the results of second part of the study showed that significant lower moisture content and significant higher protein and fat content in Indian meat patties and Indian luncheon sausage

Issued also as CD