الفهرس 
acknowledgmentOnly 14 pages are availabe for public view
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Abstract
The present work was carried out to study the effect of dng (at —4°C and —18°C) on the biochemical constituents of erent types of meat (beef, mutton and pork meat). We used a ile of six males of cows, six males sheep arid six males pigs. sample divided into three parts, one of them as control, the ond part preserved in freezer at —4°C arid the third at —18°C ep freezer.
This study included the determination of the following bs: (1) pH Value, (2) Moisture Content, (3) Ash Content, (4) tein Content, (5) Amino Acid Analysis, (6) Total Volatile rogen (TV.N.), (7) Fat Content, (8) Separation and ntification for the methyl esters of saturated and unsaturated
acids, (9) Fat constants as (a) Iodine Value, (b) onification Value, (c) Acid Valu’e or Free Fatty Acid, (d) oxide Value (P.V.).
The frozen storage periods were selected to be 3, 6, 9 and nths, either at —4 or —18°C.
Moreover, a control group from each type of meat, was used the same analysis.