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Composition, chemical and microbiological properties of Jordanian ovine organ meats
Author(s) -
Abdullah Basem Mohd
Publication year - 2008
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2007.01516.x
Subject(s) - thiobarbituric acid , food science , biology , composition (language) , proximate , zoology , chemistry , biochemistry , antioxidant , lipid peroxidation , philosophy , linguistics
Summary Sheep livers, spleens, kidneys and hearts were taken from fifteen carcasses at a local slaughterhouse to study proximate composition, energy value, minerals content and chemical and microbiological characteristics. A wide range of weights was identified between organs and within one type of organ. Kidneys had the highest mean moisture and fat contents, while liver had the highest protein content, nitrogen‐free extract value, energy (kcal) values and the lowest pH value. The thiobarbituric acid value was highest in kidneys and lowest in livers. There was considerable variability of mineral content within and between organs. The aerobic plate counts were similar for all organs and numbers of Staphylococcus aureus were low, with little difference in number between organs.