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Etude comparative de la viande ovine et caprine (qualité physico-chimique et microbiologique)

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dc.contributor.author Wissem BOUAISSI, Lamis BOUBEAIA
dc.date.accessioned 2022-11-23T12:10:18Z
dc.date.available 2022-11-23T12:10:18Z
dc.date.issued 2022
dc.identifier.uri https://dspace.univ-bba.dz:443/xmlui/handle/123456789/2781
dc.description.abstract This study aimed to know the physico-chemical and microbiological quality of goat meat compared to that of sheep. The results of the physico-chemical parameters (pH ,mineral and dry matter, water content ,fat and protein content) obtained showed that goat meat has a high protein rate compared to sheep meat (25.12 %  0,48 vs 16.27 %  0,41) and a lower lipid rate than sheep meat (3.86 %  0,05 vs 9.02 % 0,09) and also it is rich in water. Regarding microbiological quality, goat meat has a high rate of germs (total mesophilic flora and fecal coliforms) compared to sheep meat. In conclusion, goat meat is best consumed by people concerned about low calorie and low cholesterol diets and also for people with diabetes. Key words: goat meat, sheep meat, physico-chemical quality, microbiological quality. en_US
dc.language.iso fr en_US
dc.title Etude comparative de la viande ovine et caprine (qualité physico-chimique et microbiologique) en_US
dc.type Thesis en_US


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