Chemical composition of meat from different species of animals

Authors : Büşra YARANOĞLU, Muhittin ZENGİN, Makbule GÖKÇE, Özlem VAROL AVCILAR, Beşir Berhun POSTACI, Çiğdem ERDOĞAN, Emre ODABAŞ

Pages : 581-587

Doi:10.31015/jaefs.2023.3.12

View : 84 | Download : 75

Publication Date : 2023-09-30

Article Type : Research Paper

Abstract :The study aimed to comparatively examine meats in terms of chemical composition originating from beef, lamb, chicken, and rabbit consumed in Türkiye and to reveal their superior aspects compared to each other and also to determine the place of rabbit meat, which is not commonly consumed among other meats. As material of the study 48 meat samples were used, 12 from each of the beef, lamb, chicken, and rabbit species provided that each of them belonged to a different animal. Moisture, ash, crude protein, and crude fat levels of the meat samples were compared between meat sources. The highest value in terms of fat and ash ratio were determined in lamb meat insert ignore into journalissuearticles values(P<0.001);. Chicken meat had the highest protein ratio. Rabbit and lamb meats were followed, respectively insert ignore into journalissuearticles values(P<0.001);. In terms of moisture beef meat had the highest values and there was no significant differences between other source of meat. In conclusion, as rabbit meat had higher protein ratio and lower fat ratio compared with other meat sources, it would be beneficial to expand the production and consumption. Chicken meat was advised to include in diets of patients suffering from obesity or cardio-vasculer diseases because of the highest protein and lower fat content. Lamb meat should be an indispensable part of diets due to its rich ash content. As the highest moisture content beef it could be preferred for making different kinds of meat by-products and consumed by the majority of people.
Keywords : Chemical composition, Crude fat, Crude protein, Meat, Moisture, Ash