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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
Wed May 18 2016
Journal Name
Al-academy
The Role of T.V. Shaws in Transmitting Violence in Children: An Analytic Study for T.V. Chanels for Children During 1/3/2014 – 1/9/2014: يوسف محمد حسين
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Our study comes up to clarify the role of television in spreading the culture of violence with a child. This study represents one of the important studies that have tried to highlight the impact of these programmes, particularly cartoons, on the child's behaviors, actions and acquired habits.Violence considers a common phenomenon among the people, as the role of the media, particularly TV has a vital role due to its properties, characteristics and its significant impact on different segments and groups in society and in children particularly through exposure to programmes of films.The results of the study have been affected by the rising proportion of females to males, and that the contribution of real life has a big role in the child ac

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Publication Date
Tue Nov 05 2019
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HUMAN LAB RATS IN JAMES DASHNER’S THE MAZE RUNNER SERIES (2009 – 2011): HISTORICAL REFERENCES, PRESENT ALLUSIONS, AND DYSTOPIAN FUTURE
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Synthesis and Characterizationof Mn(II),Co(II),Ni(II) , Cu(II) Complexes with 2- ( 4- Antipyrene azo )-tyrosine Ligand.
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Coupling reaction of ( 4-amino antipyrene) with the (L- tyrosine ) gave the new azo ligand 2- ( 4- Antipyrene azo ) - tyrosine .Treatment of this ligand with metal ions (Mn(II) ,Co(II), Ni(II), and Cu(II) )in ethanolic medium in (1:2) (M:L) ratio yield a series of a neutral complexes of the general formula [M(L)2] . The prepared complexes were characterized using flame atomic absorption , FT.IR , UV-Vis spectroscopic and elemental microanalysis (C.H.N) as well as magnetic susceptibility and conductivity measurement

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HUMAN LAB RATS IN JAMES DASHNER’S THE MAZE RUNNER SERIES (2009 – 2011): HISTORICAL REFERENCES, PRESENT ALLUSIONS, AND DYSTOPIAN FUTURE
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