179 Study of some chemical, quality, sensory and bacteriology characteristics of frozen beef meat imported to Sulaimani as compared to local meat Nasreen M. Abdulrahman , Ayad B. Alpenjueni and Hozan J. HamaSalim Animal Production – College of Agriculture- University of Sulaimani-Iraq Abstract The study is aiming to know the shelf-life of some imported frozen beef meat (Fakher, Reem, Bertin) to Sulaimani as compared to local meat by evaluation of some chemical, quality, sensory and bacterial characteristics. Within the chemical characteristics, the highest percent protein was observed in the local (21.78±0.62) while the lowest was noticed in the Reem Company (16.52±0.69). The highest percent fat obtained in Reem (7.65±0.43) but the local and Bertin gave the lowest percent (3.86±0.3 and 3.13±0.23 respectively). Quality characteristics studied the highest free fatty acids (FFA) observed in the local (1.91±0.25) and Bertin (1.91±0,21 ) beef meat samples, while the water holding capacity (WHC) in the Fakher was the highest (64±2.52) and the lowest in the local(41±4.48) . However, the meat pigment studied of the local was highest ( 136±0.91) as compared with the other studied companies. The higher significant differences in pH obtained in local (6.22) but the other companies were differed significantly. The Regarding sensory characteristics studies (Tenderness, juiciness, flavor and public acceptability), the local meat was better and higher significantly than other companies. Higher significant differences in the aerobic plate counted in the Fakher, while the lowest was in the local samples. Total coliform bacteria and pscyrophilic bacterial count showed that; the lowest value was given by the local meat but the higher in the Reem. KeyWords: meat, chemical, quality analyses, sensory test Correspondence: Nasreen M. Abdulrahman Food Animal Production – College of Agriculture- University of Sulaimani Received: 2-6-2011 Accepted: 12-10-2011 الΕماϠϜ ال: Δ دال ΔعيϮϧ Ε صفا ، ϡϮحϟ ، Δحسيϭ بقار ا : ΔϠمراسϠ ل ϦيΪϟحي اϣ Ϧسريϧ ΝاΘϧا اϢ قس يϧاϮحيϟ ا- ΔيϠ ك Δزراعϟ ا- Δόϣ جا ΔيϧاϤيϠسϟ ا :ϡستاا ا 3 - 6 - 3111 : ϝ القبو 13 - 11 - 3111 Δلخاص ا Δيϟحاϟ اΔراسΪϟف اΪϬΗ ϰϟ اΔرفόϣ Δ صاحيϯΪϣ ξό ببقارا اϡϮحϟ ΓΪϤجϤϟ ا) ΓΩرϮΘسϤϟ ا فاخر،Ϣ ري، ϦΗ بير) ϰϟ ا ΔيϧاϤيϠسϟ اΔϧقارϣ عϣ ΔيϠحϣ بقرϢحϟ ΕاϨ عي طريقϦ عϢقييΗ ξό بΔيائيϤيϜϟ اΕفاμϟ اΔحسيϟاϭ ΔعيϮϨϟاϭ ΔبيϭرϜيϤϟاϭ . في ΔيائيϤيϜϟئص ااμΨϟ اΖϧ ، كاΔΒسϧ ϰϠ أعϦيΗϭ بر فيΕاϨيόϟ اΔيϠحϤϟ ا(21.78±0.62) اϬϠا أقϤϨ بي فيΔ شرك Ϣ ري(16.52±0.69) . ΔΒسϧ ϰϠ أعϰϠ عϝϮμحϟ اϢΗ Δ في شركϥϮهΩ Ϣ ري(7.65±0.43) ΔيϠحϤϟ اΕاϨيόϟ في اΖϧاها كاϧΩا أϤϨ بي ϭ ϦΗ بير(3.86±0.3 and 3.13±0.23) يϟاϮΘϟ اϰϠ ع. اϣ اائصμΨϟ اΔعيϮϨϟ اϰϠ أعΖحظϮϠ فΔيϨهΪϟ اνاϤ اأحΔΒسϧ Γحرϟ ا فيΕاϨ عيϟ اϢحϠ ΔيϠحϤϟ ا(1.91±0.25) ϭ ϦΗ بير(1.91±0,21 ) . ϥ أϦ حي فيϰϠ اعΔابيόيΘ اسΓرΪ قϠϟ ϩياϤ فيΖϧ كاΕاϨ عي Δ شرك فاخر(64±2.52) اهاϧΩأϭ فيΔيϠحϤϟ ا(41±4.48) . Ϧ حي فيϥ أΔ صفύاΒ صϢحϠϟ اΔسϭرΪϤϟ اϰϠ اأعΖϧ كاΕاϨ عي في ϢحϠϟ اΔيϠحϤϟ ا(136±0.91) Δϧقارϣ عϣ Εشركاϟ اϦϣ غيرها.ΔراسΪϟ ااϬΘϠϤي شΘϟ اϢΗ ΔيϮϨόϣ Εقاϭ فرϰϠ عϝϮμحϟ ا فيΔرجΩ ΔοϮϤحϟ ا) 6.33 ΕاϨيόϟ في ا) .ϯ اأخرΕشركاϟ اϦيرا بيΜ كΖفϠΘا إخϤϨ بيΔيϠحϤϟ اΕاϨ عيΖϧ كاϢحϠϟ اϰϠاعاϭ Ϟπاف اΔيϠحϤϟ ا يعϤا في جيϮϨόϣ ائصμΨϟ اΔحسيϟ اΔسϭرΪϤϟ ا) ϭ Γϭطراϟ اΔرييμόϟ اϟاϭ ΔϬϜϨ ϟاϭ ϝϮΒ قϡاόϟ ا) Εشركاϟ باΔϧقارϣ ϯاخر ا. حظϮϟ ΕفااΘ اخΩϮجϭ ΓيرΒ كΔيϮϨόϣ فيΪόϟ اΕاϨ عيا فيريΘϜΒϠϟ يϠϜϟ ا فاخرΔ شركϡϮحϟ فيΖϧاها كاϧΩ ااϤϨ بيΕاϨ عيΔيϠحϤϟ اΖϧ . كا ΕاΪόϤϟ اϰϧΩ أϥϮϟϮقϟ اريايΘϜΒϟ يϠϜϟ اΪόϠϟ فيΓΩϭرΒϠϟ ΔΒحϤϟ اريايΘϜΒϟاϭ ϡϮحϠϟ اΔيϠحϤϟ اϦϜϟϭ ها أعا فيΔ شركΕاϨ عيϢ ري. Journal Tikrit Univ. For Agri. Sci. Vol. (12) No. (3) ,(2012) ISSN-1813-1646