ASSESSING THE QUALITY AND SAFETY ASPECTS OF CHICKEN MEAT AVAILABLE IN THE LOCAL MARKET
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Date
2024
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Publisher
UMT.Lahore
Abstract
The market is facing a rise in the availability of both local and supermarket food products,
which needs a comprehensive understanding and comparison of their quality characteristics.
Evaluating parameters such as moisture content, protein content, peroxide value (POV), total
volatile basic nitrogen (TVBN), pH, drip loss, and color attributes can offer valuable insights into
the overall quality of these products. This study aimed to evaluate and compare the compositional
characteristics and quality attributes of locally sourced and supermarket chicken meat samples in
Lahore, Pakistan. The analysis focused on determining the moisture content, crude protein content,
drip loss, pH, color, texture, total volatile basic nitrogen (TVBN), peroxide value (POV), and
conducting microbial analysis. This study conducted an extensive analysis of local and supermarket
food products, focusing on four specific samples: local 1, supermarket 1, local 2, and supermarket
2. Each sample underwent assessments for moisture content, crude protein content, POV, TVBN,
pH, drip loss, and color attributes. The analysis comprised three replicates (R1, R2, R3) to ensure
robust and representative results. The findings indicate noteworthy variations in the quality
characteristics among the different types of food products. Moisture content ranged from 71.8% to
74.6%, with supermarket 2 displaying the lowest value and local 1 exhibiting the highest. Protein
content varied between 18% and 19.1%, with supermarket 2 exhibiting the highest protein content.
POV and TVBN values provided insights into the oxidative and spoilage states of the samples. In
conclusion, this study contributes to the understanding of the compositional characteristics and
quality attributes of locally sourced and supermarket chicken meat samples in Lahore, Pakistan.
The findings highlight potential differences that may arise due to various factors such as sourcing,
processing methods, and storage conditions. Further research is necessary to explore the underlying
factors influencing these differences and to provide more comprehensive insights into chicken meat
quality in the region.