Our purpose is analysing the meat and meat products and their quality parameters which are determination of total fat content as percent value, the moisture content, pH values, and off-odour of the products from şahin( sucuk), pınar(sausage), maret(sausage), pınar(salami), and banet(sucuk).
THE COMPOSITION OF MEAT:
Water content can be decreased (e.g. dried or dehydrated meat), and it varies in many processed meats such as sausages, salamis, bacon and ham. During these processes, care must be taken to protect the nutritional and organoleptic (taste, smell, texture and appearance) properties of the meat.
Protein: Protein is the source of the essential amino acids necessary for life. It is the building block of the muscular tissue.
Fat: Fat itself consists of triglycerides (see below), and is the main energy reserve for the animal. Other important substances (e.g. some vitamins) are dissolved in this fat.
Soluble non-protein organic substances: These substances fall into two categories: nitrogen-based substances such as free amino acids and vitamins, and carbohydrates such as lactic acid and glucose.
Inorganic substances: The major minerals consist of phosphorous and potassium together with small amounts of sodium, magnesium, calcium, zinc, and other trace metals.
Addition of reducing sugars (e.g. glucose solids, dextrose) to the brine also helps in browning reactions during thermal processing to produce a desirable colour and a caramel flavour in some products such as bacon.
1–2%, are added to the brine during various commercial operations in order to lower the water activity of meat during curing.