| Abstract: |
Fifty samples of canned meat (30 corned beef and 20luncheon meat), were collected and subjected to physical;~~emical and bacteriological examinations.The physical examination revealed that 3).4% ofcorned beat showed a non specific odour, taste and sottconsistancy.The net weight Showed that three samples of cornedbeef had a lower net weight than that recorded on thelabels.The connective tissue percentage in corned beefsamples ranged between 0.12 - ).0%, tissue other thanmuscle and connect~ve tissue varied from O.3~ to 0.71%.The me an value of moisture content of canned beefwas 60.06%,_ fat 1,.6,5% by Gerber method and 12.583% bysoxh1et method) sodium chloride 2.308% nitrite p.p.m.127 and sodium chloride in water ~hase ).676%, while inluncheon ~eat the values were, 50.25%, 25.o%~ 23.3%,2.71]%, 47.0 p.p.m. and 5.23% respectively.
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