Studies on Some Market Meats in Egypt. I. Changes in Nitrogenous Compounds During Aging, Freezing and Storage

Abstract

The Longissimus dorsi of three different sources of market meats in Egypt, namely, buffalo veal, beef and camel were either aged at 40 F or frozen and stored, at 14 F. Changes in moisture content and the different fractions of nitrogenous compounds extracted by buffer solution at pH 7.5 were followed at different intervals. In addition, the amino acid composition of aged meat exudate and that of the drip obtained from thawed frozen meat was determined. Changes in total soluble protein and non-protein nitrogen showed significant differences in patterns between the two technological treatments studied. The amino acid composition of both exudate and drip showed some qualitative differences.