الفهرس Only 14 pages are availabe for public view
 |  | from | 171 |  |  |
| | | from | 171 | | |
Abstract
the thesis study Eighty samples of canned meat ( 20 imported corned beef, 20 imported canned luncheon, 20 local canned meat and 20 local canned sausage) were collected and subjected to chemical examinations.
Chemical analysis of the samples revealed that the mean values of protein and fat were 12.8±0.04 %, 10.32±0.04 % in imported corned beef respectively, while they were 11.8±0.07 % and 10.2±0.08 % in imported canned luncheon respectively, on the other hand, they were 12.9±0.09 % and 9.9±0.05 % in local canned meat, while in local canned sausage they were 11.2±0.02 % and 9.4±0.09 respectively.
Regarding chemical additives, the mean values of nitrites, phosphates, sodium chloride and ascorbate were 100.9±9.2 ppm, 0.5±0.02%, 0.68±0.03% and 244.7±40.6 ppm in imported corned beef respectively, while they were 72.8±5.1 ppm, 0.86±0.01 % , 0.38±0.02 % and 198±25.9 ppm in imported canned luncheon respectively. On the other hand, they were 131±7.6 ppm, 0.36±0.01 %, 0.47±0.02% and 0 ppm in local canned meat respectively ( all local canned meat were free from ascorbate), while in local canned sausage they were 54±6.7 ppm, 0.52±0.02 %, 0.43±0.01 % and 262±38 ppm respectively.