The Comparison Study of Chemical, Physical Properties and Questionnaire between Imported and Local Red Meat in the Erbil Governorate

This study was carried out in the Nov. 2012 in the Erbil governorate. The thigh meats, imported (chop and non-chop of Brazilian calf meat, Australian and New Zealand mutton meat) and local (mutton and calf meat) from local market were bought, and chemical, physical, panel tests and questionnaire were done. Results were appearance of significant difference for various type of meat on all the studied properties excluding (Protein%, Na and K). The Brazilian meat had highest percentage of protein 18.576%, while in fat highest percentage was from New Zealand meat 15.389% and in water holding capacity the highest value for Australian mutton 74.94%, while lowest value of pH was in the New Zealand mutton 5.86. Significant difference among various meats appeared for the juice only and the local meat were lowest value of all properties. Also questionnaire studies were done for the effect of some factors of native, religion, salary…etc. on various quantity and quality properties of meat. The significant were found among various factors categories whether from quantity and quality of meat. some conclusions and recommendations has been obtained.