This study was conducted to evaluate the chemical profile of beef meat products (beef burger and beef
luncheon). A total of 50 random samples of beef meat products were collected from different
supermarkets located in El- Menoufia governorate, (25of each). The samples were taken as intact
units and transferred immediately in an icebox to the laboratory in order to investigate their chemical
criteria. The obtained results indicated that the mean values of moisture content (%) in the examined
samples of beef burger and beef luncheon were 61.28 ± 0.17 and 58.76 ± 0.14, respectively. The mean
values of protein contents (%) in the examined beef burger and beef luncheon samples were 15.22 ±
0.18 and 10.03± 0.12 and the misbranded samples were 16% and 44%, respectively. The mean values
of fat contents (%) in the examined beef burger and beef luncheon samples were 19.80 ± 0.19 and
19.25±0.21, respectively. Therefore, the percentages of the misbranded samples of such meat products
were 24 % and 48%, respectively. The mean values of ash content (%) in the examined beef burger
and beef luncheon samples were 3.36 ± 0.07 and 4.29 ± 0.10,respectively. Application of the keeping
quality tests declared that the average values of pH, TVN (mg%) and TBA (mg%) in the examined
samples of meat products were 5.97 ± 0.02, 10.15 ± 0.32 & 0.11 ± 0.01 for beef burger and 5.86 ±
0.01, 9.88 ± 0.26 and 0.08 ± 0.01 for beef luncheon, respectively. Concerning the essential amino
acids in beef burger, they had the highest content of glutamic acid (13.82%), valine (10.64%),
arginine (9.51%), hydroxyproline (3.04%) and tryptophan (2.01%). Beef luncheon had the highest
content only of aspartic acid (10.06%), lysine (5.26%) and tyrosine (8.72%). Regarding, the essential
fatty acids of the examined beef burger, the total unsaturated fatty acids constituted 43.6%, however,
total saturated ones were represented by 56.4% and the ratio between them was 0.77. Regarding the
examined samples of beef luncheon, the total unsaturated fatty acids were 41.5%, however, the total
saturated fatty acids were 58.5% and the ratio between them were 0.71, respectively. |
