EFFECT OF TREATMENT WITH SOME ORGANIC ACIDS ON QUALITY CHANGES OF LOCAL VEAL MEAT PATTIES THROUGH FREEZING STORAGE

The aim of this study was to investigate the quality changes of frozen veal meat patties treated with different concentrations of organic acids (ascorbic, acetic and lactic) stored at-18o C for three months. Quality analysis which were mademonthly included pH, peroxide value, free fatty acids, amino nitrogen and myoglobin. Results showed a significant (P<0.01) decrease in pH value for most of the treatments from the second month till the end of storage period, this may due to meat hydrolysis by adding different concentrations of acids and may be by the acids which produced by bacteria. This study also indicates that the peroxide value for the standard treatment increased through the storage period but decreased by using different concentrations of ascorbic acid. Similar effect was shown by lactic and acetic acids. Its result lead to decrease in comparison to the standard treatment except for myoglobin which increased by using the acids