@article{
 title = {Physicochemical Quality Assessment of Brazilian Frozen Beef Imported into Algeria},
 type = {article},
 year = {2018},
 pages = {67-71},
 volume = {02},
 websites = {https://doi.org/10.5281/zenodo.1340685},
 id = {f28dc220-35a5-34b4-8561-e03018e6f0c7},
 created = {2020-04-26T00:19:32.062Z},
 file_attached = {true},
 profile_id = {0a55afa8-a36a-39f8-a1c7-6d48ed66c035},
 last_modified = {2020-04-26T00:21:22.244Z},
 read = {false},
 starred = {false},
 authored = {true},
 confirmed = {false},
 hidden = {false},
 private_publication = {false},
 abstract = {Background and aims: In recent decades, imported boneless and frozen beef has invaded the Algerian market. However, the true appreciation of the quality of this product can only be obtained by laboratory analyzes and examinations. The aim of the current study was to assess physicochemical parameters of the imported boneless and frozen beef meat dedicated for human consumption. Methods: Twenty (20) samples of neck, blade bolar, brisket, blade oyster, Forequarter (FQ)/hindquarter (HQ) shin-shank were purchased from the Regional Meat Office in Saida city, Algeria. Physicochemical parameters such as pH, water, ash, protein and fat content were analyzed according to standard procedures. Results: Our results showed a highly
significant variability concerning protein and fat content of the five categories of analyzed pieces (p=0.002). Fat content ranged from 0.43g to 4.04g per 100g of edible portion, for which we found low intramuscular fat contents in the lumps. However, the pH values obtained generally characterized RFN (Red, Firm, and Normal) meat. Conclusions: In view of the results obtained from this study, the overall chemical composition is satisfactory, except for the fat content which constitutes a parameter to be discussed and which depends on the taste of the consumer.

Keywords: Frozen meat, Analysis, Physicochemical quality},
 bibtype = {article},
 author = {Ziani, Kaddour and Khodja, Fatima Idriss and Khaled, Meghit Boumediene},
 doi = {10.5281/ZENODO.1340684},
 journal = {The North African Journal of Food and Nutrition Research},
 number = {03}
}

{"_id":"y2MAA5yMrSN3RLgpw","bibbaseid":"ziani-khodja-khaled-physicochemicalqualityassessmentofbrazilianfrozenbeefimportedintoalgeria-2018","authorIDs":[],"author_short":["Ziani, K.","Khodja, F., I.","Khaled, M., B."],"bibdata":{"title":"Physicochemical Quality Assessment of Brazilian Frozen Beef Imported into Algeria","type":"article","year":"2018","pages":"67-71","volume":"02","websites":"https://doi.org/10.5281/zenodo.1340685","id":"f28dc220-35a5-34b4-8561-e03018e6f0c7","created":"2020-04-26T00:19:32.062Z","file_attached":"true","profile_id":"0a55afa8-a36a-39f8-a1c7-6d48ed66c035","last_modified":"2020-04-26T00:21:22.244Z","read":false,"starred":false,"authored":"true","confirmed":false,"hidden":false,"private_publication":false,"abstract":"Background and aims: In recent decades, imported boneless and frozen beef has invaded the Algerian market. However, the true appreciation of the quality of this product can only be obtained by laboratory analyzes and examinations. The aim of the current study was to assess physicochemical parameters of the imported boneless and frozen beef meat dedicated for human consumption. Methods: Twenty (20) samples of neck, blade bolar, brisket, blade oyster, Forequarter (FQ)/hindquarter (HQ) shin-shank were purchased from the Regional Meat Office in Saida city, Algeria. Physicochemical parameters such as pH, water, ash, protein and fat content were analyzed according to standard procedures. Results: Our results showed a highly\nsignificant variability concerning protein and fat content of the five categories of analyzed pieces (p=0.002). Fat content ranged from 0.43g to 4.04g per 100g of edible portion, for which we found low intramuscular fat contents in the lumps. However, the pH values obtained generally characterized RFN (Red, Firm, and Normal) meat. Conclusions: In view of the results obtained from this study, the overall chemical composition is satisfactory, except for the fat content which constitutes a parameter to be discussed and which depends on the taste of the consumer.\n\nKeywords: Frozen meat, Analysis, Physicochemical quality","bibtype":"article","author":"Ziani, Kaddour and Khodja, Fatima Idriss and Khaled, Meghit Boumediene","doi":"10.5281/ZENODO.1340684","journal":"The North African Journal of Food and Nutrition Research","number":"03","bibtex":"@article{\n title = {Physicochemical Quality Assessment of Brazilian Frozen Beef Imported into Algeria},\n type = {article},\n year = {2018},\n pages = {67-71},\n volume = {02},\n websites = {https://doi.org/10.5281/zenodo.1340685},\n id = {f28dc220-35a5-34b4-8561-e03018e6f0c7},\n created = {2020-04-26T00:19:32.062Z},\n file_attached = {true},\n profile_id = {0a55afa8-a36a-39f8-a1c7-6d48ed66c035},\n last_modified = {2020-04-26T00:21:22.244Z},\n read = {false},\n starred = {false},\n authored = {true},\n confirmed = {false},\n hidden = {false},\n private_publication = {false},\n abstract = {Background and aims: In recent decades, imported boneless and frozen beef has invaded the Algerian market. However, the true appreciation of the quality of this product can only be obtained by laboratory analyzes and examinations. The aim of the current study was to assess physicochemical parameters of the imported boneless and frozen beef meat dedicated for human consumption. Methods: Twenty (20) samples of neck, blade bolar, brisket, blade oyster, Forequarter (FQ)/hindquarter (HQ) shin-shank were purchased from the Regional Meat Office in Saida city, Algeria. Physicochemical parameters such as pH, water, ash, protein and fat content were analyzed according to standard procedures. Results: Our results showed a highly\nsignificant variability concerning protein and fat content of the five categories of analyzed pieces (p=0.002). Fat content ranged from 0.43g to 4.04g per 100g of edible portion, for which we found low intramuscular fat contents in the lumps. However, the pH values obtained generally characterized RFN (Red, Firm, and Normal) meat. Conclusions: In view of the results obtained from this study, the overall chemical composition is satisfactory, except for the fat content which constitutes a parameter to be discussed and which depends on the taste of the consumer.\n\nKeywords: Frozen meat, Analysis, Physicochemical quality},\n bibtype = {article},\n author = {Ziani, Kaddour and Khodja, Fatima Idriss and Khaled, Meghit Boumediene},\n doi = {10.5281/ZENODO.1340684},\n journal = {The North African Journal of Food and Nutrition Research},\n number = {03}\n}","author_short":["Ziani, K.","Khodja, F., I.","Khaled, M., B."],"urls":{"Paper":"https://bibbase.org/service/mendeley/0a55afa8-a36a-39f8-a1c7-6d48ed66c035/file/6ed3002c-d9ea-71dd-16e0-d2037be7440a/Ziani_et_al_Vol_02_Issue_03.pdf.pdf","Website":"https://doi.org/10.5281/zenodo.1340685"},"biburl":"https://bibbase.org/service/mendeley/0a55afa8-a36a-39f8-a1c7-6d48ed66c035","bibbaseid":"ziani-khodja-khaled-physicochemicalqualityassessmentofbrazilianfrozenbeefimportedintoalgeria-2018","role":"author","metadata":{"authorlinks":{}},"downloads":1},"bibtype":"article","creationDate":"2020-06-09T12:06:42.895Z","downloads":1,"keywords":[],"search_terms":["physicochemical","quality","assessment","brazilian","frozen","beef","imported","algeria","ziani","khodja","khaled"],"title":"Physicochemical Quality Assessment of Brazilian Frozen Beef Imported into Algeria","year":2018,"biburl":"https://bibbase.org/service/mendeley/0a55afa8-a36a-39f8-a1c7-6d48ed66c035","dataSources":["fBNZuApf5WD23sagh","ya2CyA73rpZseyrZ8","2252seNhipfTmjEBQ"]}