Chemical composition of meat from different species of animals

Year 2023, Volume: 7 Issue: 3, 581 - 587, 30.09.2023

Büşra Yaranoğlu , Muhittin Zengin , Makbule Gökçe , Özlem Varol Avcılar , Beşir Berhun Postacı , Çiğdem Erdoğan , Emre Odabaş

https://doi.org/10.31015/jaefs.2023.3.12

Abstract

The study aimed to comparatively examine meats in terms of chemical composition originating from beef, lamb, chicken, and rabbit consumed in Türkiye and to reveal their superior aspects compared to each other and also to determine the place of rabbit meat, which is not commonly consumed among other meats. As material of the study 48 meat samples were used, 12 from each of the beef, lamb, chicken, and rabbit species provided that each of them belonged to a different animal. Moisture, ash, crude protein, and crude fat levels of the meat samples were compared between meat sources. The highest value in terms of fat and ash ratio were determined in lamb meat (P<0.001). Chicken meat had the highest protein ratio. Rabbit and lamb meats were followed, respectively (P<0.001). In terms of moisture beef meat had the highest values and there was no significant differences between other source of meat. In conclusion, as rabbit meat had higher protein ratio and lower fat ratio compared with other meat sources, it would be beneficial to expand the production and consumption. Chicken meat was advised to include in diets of patients suffering from obesity or cardio-vasculer diseases because of the highest protein and lower fat content. Lamb meat should be an indispensable part of diets due to its rich ash content. As the highest moisture content beef it could be preferred for making different kinds of meat by-products and consumed by the majority of people.

Keywords

Chemical composition, Crude fat, Crude protein, Meat, Moisture, Ash

Supporting Institution

TUBİTAK

Project Number

TUBITAK-2209-1919B012002536

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