Application of histological and physicochemical analyses for evaluation of meat product - Cachir

  • Saliha Lakehal Veterinary and Agricultural Sciences Institute, University of Batna1,
  • Omar Bennoune University of Batna, Veterinary and Agricultural Sciences Institute
  • Ammar Ayachi University of Batna1, Veterinary and Agricultural Sciences Institute,
Keywords: Cachir, evaluation histology, physicochemical analysis


Abstract: Cachir sums up the whole charcuterie tradition   Algerian is a product manufactured under the hygienic conditions imposed by the authorities to groups of meat processing trades. This meat product is made from beef or chicken, and is often seasoned with spices and olives during recent years, probably due to a significant reshuffle in eating habits. There has been an increase in the consumption of Cachir in Algeria. This study was carried out to determine the tissue and physicochemical composition of the Cachir on sale. Five different types of Cachir were bought at random from different local grocery stores in the Batna region (Algeria). From a physicochemical point of view, the majority of the samples have a water content of 64, 85 ± 0, 36 %. Meat products that have Aw of 0, 92±0,002, have pH of 6, 61±0,078. The histological evaluation provides the percentage of meat content (defined as the skeletal muscle content) with 0, 76 ±0, 21% and the percentage of connective tissue with 0, 16 ±0, 14 %. The quality of this meat product is closely related to the ratio of skeletal muscle and connective tissue with a value of 21, 05%. We found that these meat product were of poor quality, badly preserved.

Keys words: Cachir, evaluation histology, physicochemical analysis.

How to Cite
Lakehal, S., Bennoune, O., & Ayachi, A. (2019). Application of histological and physicochemical analyses for evaluation of meat product - Cachir. Scientific Journal "Meat Technology", 60(1), 24-29.
Original scientific paper