The main objective of the current study was to compare the physico-chemical characteristics and sensory attributes of imported Brazilian beef meat and imported Indian buffalo meat. Chuck samples were collected and examined for proximate chemical composition, soluble proteins, pH, TVB-N, TBA, color, shear force, fatty acid profile and sensory attributes. The results revealed higher total protein, fat, total soluble protein and lower collagen solubility of imported frozen Indian buffalo meat chuck samples. However, there is non-significant difference in pH, TVB-N, TBA, fatty acid profile. Sensory attributes indicated significantly higher appearance, tenderness and juiciness scores for imported Brazilian beef meat. Moreover, the significant decreasing shear force, a* and significant increasing L* values were observed in imported frozen Brazilian meat chuck samples. These attributes can make Indian buffalo meat a good choice for meat processing after Brazilian beef meat. Moreover, these results will help meat processors to find an alternative source for raw meat materials for production of high quality meat products.

Spent broiler hen meat is sold at a lower price, owing to its poor texture and lower acceptability, in comparison with broiler meat. The tenderization of spent hen meat using kiwi and pineapple extracts will encourage meat processors to use this less expensive meat as a new source of raw materials for the production of different chicken meat-derived products, particularly when solving the problem associated with a great shortage of raw chicken meat materials. Therefore, the present study was undertaken to investigate the effect of kiwi extracts (5 and 7%), pineapple extracts (5 and 7%), and a combination between the two (5% kiwi and 5% pineapple) on the structural changes, electrophoretic pattern, and quality attributes of spent hen meat patties. The results demonstrated that all extract-treated meat patties exhibited a significant decrease in collagen content and shear force value, a significant increase in collagen solubility percentage, and significant improvements to all sensory attributes, in contrast to their counterpart control samples. Additionally, a non-significant change in lightness and yellowness values and a significant increase in redness value were observed in all extract-treated specimens. Moreover, the treatment of spent hen meat patties with kiwi and pineapple extracts resulted in marked degenerative changes of the muscle fiber and connective tissue, as well as a decrease in protein bands, with subsequent enhancement in tenderness. The effect was more highlighted in specimens treated with pineapple extracts (7%) and with kiwi (5%) and pineapple extracts mixture (5%).

The disposal of spent broiler hens which comprises transport and labor costs is an economic and environmental is-

Wtb 2 tabh (RcnvedjrpnbLration December 4, 1996) s-ary Sixty samples of salted OM El-Kholoul were collected from different localities in Giza, Alexandria and Ismailia. The samples were examined organoleptically and bacteriological examination of samples were performed for enumeration of aerobic, Enterobacteriaceae, S&pb. sums, Enterococci counts as well as isolation and identification of r/ibtiopora6ocmofytim. The mean countdgm of aerobes, Enterobacteriaceae, Syb. mtw, Slnp. f i r a h and Smpt.facnrm were 4.9 x lo5, 4.8 x lo', 1.9 x lo5, 1.5 x los and 8 x 102, respectively. I . : p d~e m~f y t i~ was isolated from all examined samples. Moreover, the weight, pH and sodium chloride percentage of ten samples were estimated. T r i a l was done to investigate the inhibitory effect of lemon juice ( C i a amnh$diz) on the microbial load of Om El-Kholoul. where the inhibitory effect of this juice was noticed. The public health significance of isolated microorganisms was discussed, moreover the suggestive measures for improvement of the microbial quality of the product were mentioned.

This study characterized the chemical composition and quality of Triceps brachii (from forequarter and Semitendinosus muscles from hindquarter of fifteen one humped camel carcasses obtained from animals slaughtered at about 5 years old. There were non-significant (p<0.05) differences in moisture, protein and ash contents between the two investigated muscle samples. The Triceps brachii muscle had significantly (p<0.05) higher fat content than that of the Semitendinosus muscle. Moreover, there were non-significant (p<0.05) differences in pH and TBARS values among investigated muscle samples. Furthermore, there were non-significant (p<0.05) differences in total soluble, sarcoplasmic and myofibrillar proteins between two muscles. On the other hand, the myoglobin content of Semitendinosus muscle were significantly (P<0.05) higher than that of Triceps brachii muscle. The Triceps brachii muscle had higher collagen content (0.9%) and shear force (10 kg/f) value than those of Semitendinosus muscle. The higher L* value was noted in Semitendinosus muscle than Triceps brachii. However, a* and b* values were not significant (p<0.05) differ among the two muscles. This study indicated that composition and quality parameters were varied among camel muscles of fore and hindquarter and the knowledge of this variation allows for better marketing and processing of camel meat.