Chemical criteria of chicken meat

Abstract

The chemical composition of each chicken cuts-up is greatly varied from one to another. A total of50 random samples of chicken meat represented by breast and thigh (25 for each) were collectedfrom local commercial retail shops at Menoufia governorate. Each sample weighting about 100gm.The collected samples were tested for their PH values, TVN, TBA and Peroxide value. The resultsshow that the maximum values of pH in the examined chicken breast and thigh samples rangedfrom 5.7 to 5.96 and 5.65 to 5.84, respectively with mean values of 5.81 ± 0.05 and 5.73 ± 0.03,respectively. TVN value in the examined samples of chicken carcasses was ranged from 2.3 to 8.5with an average of 5.56 ± 0.24 mg% for breast and 3.8 to 10.9 with an average of 7.12 ± 0.29 mg%for thigh. TBA values (mg%) of the examined samples of chicken breast and thigh were rangedfrom 0.06 to 0.14 and 0.08 to 0.21mg%, respectively with mean values of 0.09 ± 0.01 and 0.14 ±0.01, respectively.The peroxide values in the examined samples of chicken carcasses were variedfrom 0.11 to 0.26 with a mean value of 0.19± 0.01 for breast and 0.14 to 0.39 with a mean value of0.27± 0.01 for thigh. From the previous results it could be concluded that chicken meat from localcommercial retail shops in Menoufia governorate were acceptable based on their pH values, TVN,TBA and Peroxide value as all samples were nearly within their permissible limits.