Evaluation of different poultry meat products available in twin cities of Rawalpindi and Islamabad

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Umer Abdul Rehman, Asia Latif, Ali Abdul Rehman


Meat whether poultry, beef etc. is the source of protein that is consumed throughout the world to fulfill the protein requirement of the body. Due to the modern life style and the busy schedule the trend of the diet is shifting towards the value added, processed and ready to cook food products. Analysis were performed for quality and safety evaluation. pH of the samples was determined and the range 5.77-6.5 for pH of the samples was obtain. Moisture content of the samples was ranged between 56.55-68.03%. The ash content of the samples ranged 0.86-1.13%. Crude fats content of the samples ranged as 5.30-10.21%. The Crude protein is determined for the samples ranged as 15.42-21.18%. The TVC and TCC ranges were obtained as 1.74 x 105-3.03 x 108 and 5.14 x 104-6.48 x 107 respectively. The Campylobacter and Listeria spp. isolation and detection was carried out. This paper emphasizes the impact of Manufacturing practices and the hygienic conditions needed to ensure Quality products in both nutrition and safety regards.

Keywords: AOAC; Fats; ISO; Meat; Protein


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