SummaryMale and female Broiler chickens and male of Transylvanian naked-neck chickens kept in extensive and intensive farming systems were investigated. The leg and chest muscle of these chickens were used for the analysis. Muscle weight and muscle to bone ratio were significantly higher but protein content had a lower tendence in the muscle of Broiler chickens kept intensively as compared to the extensive way. There was no difference in the level of cholesterol between the animals from the two farming systems although the fat contents were much higher in the chickens kept intensively. The level of conjugated dienes and thiobarbituric acid reactive substances (TBARS) were found significantly less in the muscles of Broiler chickens kept extensively than those raised intensively which may be related to the lower fat content. Extensive fanning system proved to be superior for Broiler (mainly in legs) and Transylvanian naked-neck chickens in the aspect of lowered lipid peroxidation and significant higher iron, zinc and thiamin levels. The higher protein and zinc levels showed a relationship with the better water binding capacity (WBC) in the legs of Broiler chickens kept extensively. Myristic and palmitic acid concentration in the fatty acid composition were higher in intensive Broilers as compared to the chickens kept extensively.

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Proximate analysis, expressible water(EP), water holding capacity (WHC), pH value, total acidity, free fatty acids (FFA), thiobarbituric acid values (TBA), color evaluation, and microbiological examination were determined in order to evaluate the effect of spice extracts in combination with packaging materials and treatments on the stability of ground buffalo meat product stored under frozen conditions up to six months. The samples were treated by spice extracts and packaged in two packaging materials low density polyethylene (LDPE) bags without vacuum, and laminated polyethylene/nylon bags under vacuum. The results indicated that all the samples had lost moisture during storage, and the loss was higher in samples packaged in (LDPE), also the (EP) values increased, whereas, (WHC) values decreased with time during storage for all samples. The samples indicated a reduction in the pH values and an increase in the acidity values especially for the first four months of storage and these changes were associated with an increase in the (FFA) values as a result of storage. The increment in the pH value was the lowest in the control samples and this indicated the effect of natural antioxidants to retard the formation of (FFA). The (TBA) values for the control samples were higher than those packaged under vacuum or treated by spice extracts. The storage time had a negative effect on the total bacterial counts and the coliform group for all samples. The rate of reduction was much higher in the vacuum packaged samples and the spice extracts treated samples as well especially those treated by black cumin extracts than the untreated or samples packaged without vacuum. The color measurements showed a decrease in the redness value for all samples during storage period. The rate of reduction was much higher in the control samples than the treated ones.

Faba bean seeds (Giza 843) were soaked in tap water and different saline solutions (0.5, 1% baking powder and 0.5, 1% sodium bicarbonate) to accelerate the cooking process and improve their nutritional and quality properties. Soaking and cooking parameters of raw and treated cooked beans were investigated. The samples were also evaluated for their nutritional, physical and sensory characteristics and in-vitro protein digestibility (IVPD). The data showed that, water absorption values increased as the soaking time increased (14.39 -21.99 after 1 hr and 76.96 -88.17% after 12 hrs). Cooking time decreased as a result of soaking process. It was higher (260 min) for raw bean and lower (40 min) for 1% baking powder. The IVPD improved after soaking and cooking. It was 70.35 for raw bean, 83.47 for control and 87.29% for 1% sodium bicarbonate. Total carbohydrates and phenolic compounds decreased for all cooked samples as compared to the raw one. As a conclusion, soaking for 12 hrs with 1% baking powder, discarding soaking solution and using fresh water for cooking is the best treatment to reduce cooking time and improve the nutritional and quality properties of cooked faba beans.

Fresh leg and deboned breasts chicken were marinated and cooked by boiling, frying, roasting, and microwave. The color values lightness (L*), redness (a*), and yellowness (b*) of fresh and cooked samples were evaluated. Moisture, protein, fat, ash, pH, acidity, cooking loss %, water holding capacity (WHC) % and fatty acids profile were determined.Marinating treatment decreased the a* and b* values of fresh breast meat and increased a* and b* of fresh leg meat. Whereas, cooking treatments increased lightness and yellowness of all breast and leg meat. The results indicated that marinating treatment and cooking methods were modified the chemical composition of chicken breast and leg meat. Marinated microwave and fried treatments increased the cooking loss to (40.65%). Boiled marinated leg had the highest value of WHC (46.98%). The fatty acids profile was modified by marinating and cooking treatments.Frying treatment increased polyunsaturated fatty acids content of chicken leg and breast meat. The unsaturated/saturated (U/S) ratios