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Title of Thesis  
ANALYTICAL STUDY OF PAKISTANI NATIVE RED MEATS  
Author(s)  
SYED MUHAMMAD KAZIM HUSSNAIN NAQVI  
Institute/University/Department Details  
University of the Punjab, Lahore/Chemistry  
Status (Published/ Not Published/ In Press etc)  
Published  
Date of Publishing  
1999  
Subject  
Chemistry  
Number of Pages  
143  
   
Keywords (Extracted from title, table of contents and abstract of thesis)  
Red meats, Cattle, Goat, Vitamins, Minerals, Amino acids, Beef, Mutton,  

 

 
Abstract  

The present work was carried out to study the Pakistani native red meats. For this purpose cattle (cow) and goat meat was selected. The physical as well as chemical composition of the red meat was determined. It was observed that the Pakistani native meats are comparable to meat of any country in most of aspects. Especially the quality and quantity of the proteins determined was slightly higher as reported in different studies. It could pehapes the result of soil, climate and basically Pakistan being an agricultural country. With respect to the amounts of sarcoplasmic, myofibrillar and total myofibrallar protein, the data suggested close similarities to different studies. The trend in respect of vitamins, minerals and amino acids quanities supported the beef as good as goat meat and at par with other studies made in different countries. The second objective was to evaluate if there is any justification that the price of beef, which is almost half of the mutton. In this regard it is observed that beef is in no respect inferior to goat meat. Rather certain amino acids are even in higher quantity in beef as compared to goat meat which is most cherished in our country. The folic acid, K, P are higher in beef. The myosin and other higher molecular weight proteins are present in slightly higher quantities. The study concludes that the preference for goat meat over beef appears to have no scientific footing. It is only the consumer's choice on the basis of the following parameters.

 i- Goat meat has less fat distribution / is linear.

ii- The goat meat is less fibrous and is more palatable.

iii- It has significantly superior water holding capacity and hence less cooking losses.

 
   
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Sr.No Chapter Table of Contents
 
i 180.kbs
59.KB
1 1

Introduction

1
358.KB
2 2 Review of Literature 46
248.KB
3 3 Experimental 80
103.KB
4 4 Result 93
437.KB
5 5 Discussion 113
338.KB
6 6 Bibliography 126
155.KB