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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

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dc.contributor.author BAKHTI, Asma
dc.date.accessioned 2018-11-28T13:19:28Z
dc.date.available 2018-11-28T13:19:28Z
dc.date.issued 2017
dc.identifier.uri http://e-biblio.univ-mosta.dz/handle/123456789/3399
dc.description.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. en_US
dc.language.iso fr en_US
dc.subject Conservation en_US
dc.subject freezing en_US
dc.subject sheep-meat en_US
dc.subject breeding regime en_US
dc.subject nutritional qualities en_US
dc.subject الحفظ en_US
dc.subject التجميد en_US
dc.subject لحم الأغنام en_US
dc.subject نظام التغذية en_US
dc.subject القيمة الغذائية en_US
dc.subject Conservation en_US
dc.subject congélation en_US
dc.subject viande ovine en_US
dc.subject régime d’élevage en_US
dc.subject aptitudes nutritionnelles en_US
dc.title 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 en_US
dc.type Other en_US


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