KHAZBAK, A., ABDEL-AZIZ, H. (2001). COMPARISON OF GOAT, CHICKEN AND BEEF LUNCHEON. Egyptian Journal of Agricultural Research, 79(2), 731-740. doi: 10.21608/ejar.2001.318871
AFAF I. KHAZBAK; HANAA A. ABDEL-AZIZ. "COMPARISON OF GOAT, CHICKEN AND BEEF LUNCHEON". Egyptian Journal of Agricultural Research, 79, 2, 2001, 731-740. doi: 10.21608/ejar.2001.318871
KHAZBAK, A., ABDEL-AZIZ, H. (2001). 'COMPARISON OF GOAT, CHICKEN AND BEEF LUNCHEON', Egyptian Journal of Agricultural Research, 79(2), pp. 731-740. doi: 10.21608/ejar.2001.318871
KHAZBAK, A., ABDEL-AZIZ, H. COMPARISON OF GOAT, CHICKEN AND BEEF LUNCHEON. Egyptian Journal of Agricultural Research, 2001; 79(2): 731-740. doi: 10.21608/ejar.2001.318871
Fish and Meat Technology Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
Abstract
Luncheon samples were prepared from goat, chicken and beef meats then goat luncheon was compared to that made of chicken and beef. Ten percent of the blend "or the mix: was defatted soy meal (D.S.M.) which improved the properties of luncheon particularly water binding. From results of chemical composition of goat, chicken and beef luncheon, it was observed that the moisture content was slightly higher for chicken luncheon than for beef and goat luncheon. Protein content was higher for goat luncheon than for chicken and beef luncheon. Fat content was higher for beef luncheon than for goat and chicken luncheon. Ash content was higher for goat luncheon than beef and chicken luncheon. Carbohydrates was higher for chicken luncheon than for goat and beef luncheon. Also, sensory evaluation of luncheon samples found that goat luncheon was acceptable like chicken luncheon, but was preferred than beef luncheon and from scores for taste, odOr, color and texture, it was found that goat luncheon had very good sensory properties.
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