Effet des modes de cuisson sur la qualité nutritionnelle de certains types de viande

Abstract

In this work, we have tried to study the effect of different modes of cooking; under pressure ; frying and grating on the microbiological and nutritional quality of three types of meat (camel, goat and chicken). The experimental study is focused on microbiological and physico-chemical analyzes of each type of meat taken separately. The daily or non-market availability of certain types of meat remains a limiting factor for consumer choice and consumption. The microbiological results of meat showed a good hygienic quality because the counting of the FTAM and total coliforms of the three types of meat revealed a total absence after the cooking of meat and the values obtained are in conformity with the Algerian standards for raw meats studied represented by (104 × 102, 41 × 10², and 30 × 102) UFC/ g for camel, goat and chicken meat respectively. Complete absence of faecal coliforms, Staphylococcus aureus and Salmonelle was recorded on the three meat varieties. Physico-chemical determinations of meat showed a slight decrease in pH from 6.71 to 5.86 and from 6.01 to 5.82 and from 6.15 to 5.61 for camel, goat and chicken meat, respectively. The dry matter increased by (35 to 79)% for camel meat, (35 to 80)% for goat meat and (34 to 83)% for chicken meat. The good quality of a meat is generally attributed to its protein richness. In this study, protein levels increased after meat cooking for the three samples studied, or raw meat had values of (16.5, 23.4, 24.02)% to reach values between (17.1 - 18.6)% and (22.7 -24.4)% and (24.08-26.8)% respectively for camel, goat and chicken meat. This gives the three types of meat a very good nutritional quality. This study showed that the cooking methods had a remarkable and absolutely unpredictable influence on the nutritional and physicochemical value of the meat as well as the good hygienic quality represented by a total absence of the pathogenic germs.