Effets de la congélation sur les aptitudes nutritionnelles et qualités microbiologiques des viandes d’agneaux issues des pâturages steppiques de Djelfa et des hautes plaines de Mostaganem

Abstract

The objective of this study is to evaluate the effect of freezing on the nutritional and microbiological qualities of sheep-meat from steppe and high plain pastures. The study therefore examined local breed of Ouled Djellal which have 12-month-old, uniform size and conformation from Djelfa and Mostaganem regions. The results obtained concerning the effect of freezing on the evolution of the physicochemical parameters showed that freezing does not prevent the oxidation reactions of the lipids from occurring. In general, the lipid content decreases progressively along the shelf life, but these lipid alterations are very pronounced in meat from the high plains. Our study also shows that conservation by freezing has a preservative effect on microbiological quality and therefore appears to be the best means of conservation.