@article {10.3844/ajavsp.2020.145.152,
article_type = {journal},
title = {Proximate Chemical Analysis of Luncheon and Burger at Egyptian Markets},
author = {Ahmed, Ali M. and Ismail, Takwa H. and Abouelmaatti, Reham and Gaafar, Rehab E.M. and Elfeil, Wael M.K.},
volume = {15},
number = {2},
year = {2020},
month = {May},
pages = {145-152},
doi = {10.3844/ajavsp.2020.145.152},
url = {https://thescipub.com/abstract/ajavsp.2020.145.152},
abstract = {The inspection of the affirmed composition of meat products is a compulsory task order to protect the public benefits and health against adulteration. A total of 100 commercial meat products were purchased from different retail markets in Ismailia city for identifying their chemical criteria. The commercial meat products are beef luncheon, beef burger, chicken luncheon and chicken burger, 25 sample from each. The obtained results were compared with the Egyptian standards to estimate their acceptability. The mean values of moisture content (%) in the examined samples were 62.66, 61.02, 66.87 and 63.72 and the mean values of protein content (%) were 8.50, 11.54, 12.45 and 11.34, respectively. The corresponding mean values of fat content (%) were 5.25, 17.13, 4.65 and 8.26 and mean values of ash content (%) were 3.07, 4.01, 3.40 and 3.17. The mean values of carbohydrate content (%) were 20.49, 6.29, 12.63 and 13.49 and the mean values of meat content (%) were 26.05, 47.16, 49.67 and 44.14 for beef luncheon, beef burger, chicken luncheon and chicken burger, respectively. The correlation between protein and meat content was positive and significant (P},
journal = {American Journal of Animal and Veterinary Sciences},
publisher = {Science Publications}
}