Evaluation of locally Chilled Beef Meat in Different Regions from Iraq Using Physical and Chemical Indicators

This experiment studied the effects of season (summer and winter), region (Kirkuk, Baghdad karkh, Baghdad Rusafa and Basra) and meat form (Minced , Cuts ) on chilling stored locally beef meat. The beef meat samples were collected individually from all regions mentioned above were collected to evaluate quality according to physical indicators (cooking loss and drip loss ). While, (chemical analysis (moisture, protein, fat and ash percentage) , total Volatile Nitrogen Compounds TVN and Free Fatty Acid FFA) were as chemical indicators. . The results were as follows: chemical analysis: Significant differences (p≤0.01) were recorded among samples in all factors of chemical analysis (moisture, protein, fat and ash) percentage values. Dealing with physical results, There was a high significant effect (p≤0.01) of all factors on the physical properties (, Drip loss, cook loss). The chemical characteristics (FFA and TVN,) results were affected from them side with the all factors under study significantly (p≤0.01).