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Determination of Meat Content in Processed Meats Using Currently Available Methods

Four methods were used in the determination of meat content in local meat and meat products. Current methods available are not reliable and applicable to routine monitoring and quality control by the regulating laboratories as well as the meat processing industry. A reliable and practical method is...

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Main Authors: Babji, Abdul Salam, Ooi, P. H., Abdullah, Aminah
Format: Article
Language:English
English
Published: 1989
Online Access:http://psasir.upm.edu.my/id/eprint/2680/1/Determination_of_Meat_Content_in_Processed.pdf
http://psasir.upm.edu.my/id/eprint/2680/
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spelling my.upm.eprints.26802013-05-27T07:02:43Z http://psasir.upm.edu.my/id/eprint/2680/ Determination of Meat Content in Processed Meats Using Currently Available Methods Babji, Abdul Salam Ooi, P. H. Abdullah, Aminah Four methods were used in the determination of meat content in local meat and meat products. Current methods available are not reliable and applicable to routine monitoring and quality control by the regulating laboratories as well as the meat processing industry. A reliable and practical method is needed to monitor meat Introductions and ensure that they are meeting the minimum requirement of sixty five (65 %) percent meat content. The total pigments and hemoglobin technique was found to be applicable for determination of meat content in locally Inocessed beef burgers, when compared to the Modified Method of Stubbs & More (1919), and Pearson Method (1975) 1989 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/2680/1/Determination_of_Meat_Content_in_Processed.pdf Babji, Abdul Salam and Ooi, P. H. and Abdullah, Aminah (1989) Determination of Meat Content in Processed Meats Using Currently Available Methods. Pertanika, 12 (1). pp. 33-41. English
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
English
description Four methods were used in the determination of meat content in local meat and meat products. Current methods available are not reliable and applicable to routine monitoring and quality control by the regulating laboratories as well as the meat processing industry. A reliable and practical method is needed to monitor meat Introductions and ensure that they are meeting the minimum requirement of sixty five (65 %) percent meat content. The total pigments and hemoglobin technique was found to be applicable for determination of meat content in locally Inocessed beef burgers, when compared to the Modified Method of Stubbs & More (1919), and Pearson Method (1975)
format Article
author Babji, Abdul Salam
Ooi, P. H.
Abdullah, Aminah
spellingShingle Babji, Abdul Salam
Ooi, P. H.
Abdullah, Aminah
Determination of Meat Content in Processed Meats Using Currently Available Methods
author_facet Babji, Abdul Salam
Ooi, P. H.
Abdullah, Aminah
author_sort Babji, Abdul Salam
title Determination of Meat Content in Processed Meats Using Currently Available Methods
title_short Determination of Meat Content in Processed Meats Using Currently Available Methods
title_full Determination of Meat Content in Processed Meats Using Currently Available Methods
title_fullStr Determination of Meat Content in Processed Meats Using Currently Available Methods
title_full_unstemmed Determination of Meat Content in Processed Meats Using Currently Available Methods
title_sort determination of meat content in processed meats using currently available methods
publishDate 1989
url http://psasir.upm.edu.my/id/eprint/2680/1/Determination_of_Meat_Content_in_Processed.pdf
http://psasir.upm.edu.my/id/eprint/2680/
_version_ 1643822390207053824
score 13.211869

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