ASSESSING THE QUALITY AND SAFETY ASPECTS OF CHICKEN MEAT AVAILABLE IN THE LOCAL MARKET
| dc.contributor.author | ABDULLAH HASSAN BASHIR | |
| dc.date.accessioned | 2025-08-20T05:57:33Z | |
| dc.date.available | 2025-08-20T05:57:33Z | |
| dc.date.issued | 2024 | |
| dc.description.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. | |
| dc.identifier.uri | https://escholar.umt.edu.pk/handle/123456789/4817 | |
| dc.publisher | UMT.Lahore | |
| dc.title | ASSESSING THE QUALITY AND SAFETY ASPECTS OF CHICKEN MEAT AVAILABLE IN THE LOCAL MARKET | |
| dc.type | Thesis |