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

The main objective of the current study was to evaluate the safety of cured beef and chicken products for residual nitrite and glutamate contents. Moreover, the reduction effect of different cooking methods on the levels of nitrite and glutamate was studied to know each type of cooking can produce safer luncheon. To achieve these objectives, random samples of cured beef and chicken products were collected from ten different processing plants, in Egypt and analyzed for determination of residual nitrite and MSG levels. Moreover, beef luncheon sausages were performed to study the reduction effect of the humid and dry cooking at 70 {u00B0}C and 80 {u00B0}C core temperatures on both nitrite and glutamate levels.The obtained results revealed that beef luncheon sausage contained significantly (p<0.05) higher level of residual nitrite when compared with frankfurter, oriental sausage and kofta. However, the highest glutamate level was noted in kofta when compared to other examined cured beef products. The comparison between cured cooked beef and chicken products explored that the highest (p<0.05) residual nitrite and glutamate contents were observed in beef and chicken luncheon, respectively. The results of nitrite and MSG of experimentally produced beef luncheon sausages indicated that the humid cooking at 80 {u00B0}C core temperatures showed the highest depletion rates for both nitrite and MSG (87.01 and 23.09 %, respectively). From this study, we can be concluded that luncheon sausage looked as the most hazardous products for human health, but it's processing by humid cooking at 80 {u00B0}C can produce safer product with lower nitrite and glutamate levels

Issued also as CD