Effect of Using Bee Honey as a Natural Preservative on Physicochemical Properties of Beef, Mutton and Camel Meat During Storage

Abstract

The aim of this study was conducted to evaluate the effect of using different levels of bee honey as preservative substance on physicochemical proprieties of beef, mutton and camel meat. Six kilograms meat of each of beef, mutton and camel meat from the cuts (leg, shoulder and breast) were optioned from Atbara butcher and were selected according to their average age (2-2.50, 1-1.50 and 3-3.50 years of age) respectively. The samples were prepared to be 200g of each sample weight. Physicochemical proprieties data were recorded and statistically analyzed factorially arrangement (3X5X2X3) by analyses of variance (ANOVA) applicable to randomized complete designs (CRD). The results showed a significant difference (P≤0.01) among different treatments for moisture, crude protein (CP), ether extract (EE), nitrogen free extract (NFE) and ash content for both meat type factor (MTF) and bee honey level factor (BHLF). According to meat quality attributes the study showed a significant difference (P≤0.01) among different treatments for meat PH, water holding capacity (WHC), cooking loose (CL) and carcass shrinkage (CS). Meat type and bee honey level effect significant on physicochemical proprieties while, storage period doesn’t show significant effect. Beef meat with different bee honey tended to reported the highest values of some physicochemical proprieties compared to mutton and camel meat. According to present results bee honey can be use as promise natural substance for meat preservation without any side effects.