دراسة الصفات الفيزيائية لافخاذ الدجاج المجمد المستورد

Study of Physical Properties of Imported Frozen Chicken Thigh

Physical tests (cooking loss, thawing loss, water holding capacity and determination of myoglobin), an inspection of residual antibiotics and radiation analysis were carried out on imported frozen chicken thighs that were available at the whole sale and retailed markets in Baghdad, with the aim to evaluate their fitness to quality standards and their human consumption. The study reached the following results: There were significant differences (P<0.05) between samples of whole sale or retailed market. There were significant differences (P<0.01) between samples of whole sale and retailed market in the cooking loss test for Country Corner trademark; in the cooking loss and thawing loss tests (P<0.05) for Koch trademark. There were also significant differences (P<0.05) between three trademarks (Country Corner, Koch and Wafeer). There antibiotics were not detected in the tested samples of chicken thighs. The chicken thigh samples were radiation free, however, a radiation activity of K+ 40 was detected but it was within the accepted range