الفهرس 
IntroductionOnly 14 pages are availabe for public view
 |  | from | 190 |  |  |
| | | from | 190 | | |
Abstract
Nowadays, the fraudulent replacement or adulteration of high quality components with their inferior or cheaper alternatives becomes a common practice prevalent in meat industry. Accordingly, a total of 120 commercial beef and chicken meat product samples (20 each of hawawshi, fresh oriental beef sausage, beef luncheon, beef burger, chicken luncheon and chicken burger) were collected from Ismailia city to be subjected to proximate analysis, then compared with the Egyptian standards to determine their acceptability. Additionally, the significant differences of chemical parameters between the examined meat products were determined. Additionally, 60 samples (10 each) of the previously examined samples were analyzed by the conventional Polymerase chain reaction (PCR) technique for the detection of undeclared meat species. The results of hawawshi samples revealed that 80%, 60% and 10% were adulterated with chicken, sheep and equine species, respectively. In addition, 20% considered adulterated as they did not contain beef meat in spite of their selling as beef products. While for sausage samples, there were 20% adulterated due to absence of beef meat, in addition to 80%, 50% and 10% were adulterated with sheep, chicken and equine species, respectively. Additionally for beef luncheon samples, there were 70%, 30%, 20% and 10% adulterated with chicken, sheep, dog and equine species, respectively. While for beef burger samples, the results showed that 100%, 50% and 30% were adulterated with chicken, sheep and equine species, respectively. However for chicken luncheon samples, there were 60%, 20% and10% adulterated with beef, dog and absence of chicken species, respectively. Moreover for chicken burger samples, 40%, 40%, 20% and 10% were adulterated with beef, sheep, absence of chicken and dog species, respectively. from the results, it was obvious that 90%, 90%, 90%, 100%, 70% and 60% of hawawshi, sausage, beef luncheon, beef burger, chicken luncheon and chicken burger samples, respectively were adulterated by undeclared species with a total percentage of 83.3%. In addition, the present study showed the most adulterating species in the examined beef and chicken meat products. Concerning beef meat products, the major adulterating species were chicken (75%), followed by sheep (55%), equine (15%) then dog (5%). Likewise, for chicken meat products, the major adulterating species were beef (50%), followed by sheep (20%) then dog (15%). additionally, the most adulterating species in beef meat products, were chicken (75%), followed by sheep (55%), equine (15%) then dog (5%). Likewise, for chicken meat products, the major adulterating species were beef (50%), followed by sheep (20%) then dog (15%). Additionally, 8samples (2 each) of hawawshi, sausage, beef burger and chicken burger, which previously proved their adulteration with chicken and equine species, were retested with the rapid onsite Meat FlowThroughTM test. In consistency with results, these rapid tests were robust and fast in their ability to detect meat species adulteration within few minutes in the varied meat products, in addition to their highly field portability that all the materials required to conduct them can be readily packaged as a kit.