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EFFECT OF USING DIFFERENT LEVELS OF CAMEL FAT (HUMP FAT) ON PHYSIOCHEMICAL COMPOSITION OF SAUSAGE FROM BEEF CAMEL AND CHICKEN : EFFECT OF USING DIFFERENT LEVELS OF CAMEL FAT (HUMP FAT) ON PHYSIOCHEMICAL COMPOSITION OF SAUSAGE FROM BEEF CAMEL AND CHICKEN
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ABSTRACT

This study was conducted to determine the effect of various levels of hump fat (HF) used in manufacturing of camel, beef and chicken sausage to understand the effect of (HF) on physicochemical composition sausage, Different levels of hump fat (5, 7, and 10 %) were used, physicochemical compositions like (moisture, protein, fat, Ash, water holding capacity, shrinkage, cooking loss and pH) were determined. Results of the study revealed that moisture content showed high significant differences (P≤0.01)among treatments groups, Camel sausage and beef sausage tended to have highest values while chicken sausage reported the lowest value. The study showed no significant difference (P≤0.05) among the treatment groups although 7% HF reported the highest value of moisture. Crude protein values showed no significant differences depending on sausage type, while it exhibited significant differences (P≤0.05) among the treatments groups and 7% HF reported the highest value. Ether extract values showed no significant difference (P≤0.05) among the treatments groups due to both sausage type and Hump fat level. Due to sausage types ash values showed significant differences (P≤0.05) among   treatments where   camel sausage samples  showed the highest value while chicken sausage samples showed the lowest value. Concerning to Water Holding Capacity (W.H.C) sausage type factor reported no significant differences (P≤0.01)among treatments group. Due to hump fat levels the study showed highly significant differences (P≤0.05) among the treatment groups although 7% HF reported the highest value. On the other hands Cooking Loss, Shrinkage and pH showed no significant difference (P≤0.05) among the treatment groups in both factors types of sausage and different levels of hump fat. Hump fat in percentage 5%, 7% and 10% could be incorporate in sausage formulation and the best level of fat in sausage formulation has 7%.

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Publication Date
Fri Mar 01 2024
Journal Name
وقائع المؤتمر العلمي العاشر لكلية اللغات
Picaresque Elements in Selected English and Iraqi Novels: A Comparative Approach عناصر رواية التشرد والرحلة على الطريق في روايات انكليزية وعراقية مختارة: دراسة مقارنة
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The paper attempts to find out the elements of picaresque novel in selected English and Iraqi novels. It studies these elements in Henry Fielding’s Joseph Andrews and Adil Abduljabbar’s Arzal Hamad Al-Salim. The paper is divided into four sections. The first is an introduction to the picaresque novel. It gives a definition, a historical background, and the elements of the genre. The second section studies Fielding’s novel focusing on the elements of this type of novel and how it affects the story itself. The paper follows the novel from the beginning to the end showing these elements. The third is dedicated to Abduljabbar’s novel and how the elements of picaresque genre appear in the novel and play an important role in its developm

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Publication Date
Mon Jun 20 2022
Journal Name
Bulletin Of The Iraq Natural History Museum (p-issn: 1017-8678 , E-issn: 2311-9799)
ALLIANCE BETWEEN BARN SWALLOW HIRUNDO RUSTICA LINNAEUS, 1758 AND INDIAN MUSTARD BRASSICA JUNCEA (L.) CZERNAJEW, 1859: A NEW INTUITION IN BIRD-PLANT ECOLOGICAL NETWORKS
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The habitat type and food availability always influence the population size of many
organisms. Bird’s feeding pattern should be abstracted to complete avian community structure
data. The agronomy main research farm of Orissa University of Agriculture and Technology
is a well-managed multi-crop agro-ecosystem which provides a suitable ground for ecological
research. In a multi-crop farmland, the association of Barn Swallow Hirundo rustica Linnaeus,
1758, with the Indian mustard Brassica juncea (L.) Czernajew, 1859 crops have been
recorded for the first time while hovering only on this field. A flock of Barn swallows was
recorded in 32 field visits while flying continuously over the Indian mustard field after
flow

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Sat Jun 13 2026
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Wed Mar 11 2020
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Publication Date
Wed Jun 01 2016
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Wed Nov 01 2023
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