Distribution of Glycogen Content in Beef Meat from Different Products

Abstract

Abstract Meats are characterized by containing high amounts of protein as well as vitamins and minerals. Many studies to date have shed light on the physical and chemical changes that occur to frozen meat as a result of bad degree of freezing and long storage period before reaching the consumer, but few studies have seen these changes histologically under the microscope. The aim of the current study is to determine the content of glycogen distribution in the muscles of fresh local meat and imported frozen meat and to note the effect of freezing and storage on this content. This study was designed by collecting 40 samples of fresh local and frozen meat muscles (Iranian, Indian and Brazilian) with 10 samples for each product, collected from butchers and local markets in Wasit Governorate. All samples were subjected to histochemical methods have been made with periodic acid Schiff stain to identify the d glycogen content in these samples. According to the image analysis data used to calculate the glycogen content in tissues, the Iraqi meat was seen to have the largest quantity of glycogen substance, followed by meat from Brazil, Iran and India as percentage’s (30.596%, 27.111%, 15.822% and 2.798%) respectively.