Quality Of Some Meat Products Collected From Street Vendors In Behiera Governorate Eygpt,

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The quality of some meat Products (liver and sausage sandwich) collected from street vendors Behiera Governorate were evaluated for chemical composition, minerals content, amino acids, fatty acids, freshness indicators (total volatile basic nitrogen, ammonia nitrogen & thiobarbituric acids) and sensory evaluation. The results showed that the moisture content was higher for liver (57.34%) that sausage sandwich (38.00%) with a significant differences. Liver sandwich had more pronounced proteins, which loss fat, ash and carbohydrates in sausage sandwich. The total Calories were appreciable more (366Kcal/100g) as compared with that of the liver sandwich (199Kcal/100g). Only protein and carbohydrates of sausage sandwiches fell in the Dietary reference intakes )DRI( range. Protein of liver sandwich was higher than DRI with significant differences. Highest percentage of DRI   value was found for protein of liver sandwich consumed by females was only 50.61%. DRI value of all nutrients was revealed the better results for females than males. Minerals content were higher in liver than sausage sandwiches. Protein of sausage sandwiches (g/100g sample) had high amino acids levels compared that of the liver. EAAI were higher for liver than sausage sandwiches. All Essential amino acids) EAA( values (g/100g sample) were less than DRI of male and female for sausage sandwiches or liver sandwiches.  Sausage sandwiches had less total saturated fatty acids, and higher total fatty acids in comparison with liver sandwiches. Liver sandwiches were loaded more with bacteria, molds and yeasts. Sensory evaluation indicated that none of sandwiches tested were rejected. Although, chemical characteristics of both sandwiches were undesirable, rated fair to good with significant differences

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