@article{eprints693,
            year = {2022},
       publisher = {Scienceline Publication, Ltd},
            note = {Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Giza, 12211, Egypt},
           month = {September},
          volume = {12},
           pages = {165--170},
         journal = {Journal of World's Poultry Research},
          author = {Z.M. Nagy and M.M.T. Emara and N.A. Yessien and H.M.B.A. Zaki},
          number = {3},
           title = {Proximate Chemical Analysis and Deterioration Criteria of Goose Giblets},
             url = {http://eprints.science-line.com/id/eprint/693/},
        abstract = {Goose meat is one of the most common types of meat consumed worldwide. Egyptian goose species, known as Alopochen aegyptiacus is one of the first reared poultry species. As meat consumption and the need for animal protein rise globally, edible giblets can serve as abundant protein and fat sources. Recently, edible giblets have become readily available, quick-to-prepare food on the market. This study aimed to reveal the proximate chemical composition (protein, fat, moisture, and ash) as well as the deterioration criteria (pH, Total volatile basic nitrogen TVBN value, and thiobarbituric acid reactive substance TBA value) of Egyptian goose giblets, including liver, gizzard, and heart. A total of 60 samples of goose giblets, including liver, gizzard, and heart (n = 20 each), were collected from Giza and Cairo cities, Egypt. The results showed a marked variation among each giblet type. The goose?s highest protein content (24.48\%), moisture content (72.42\%), and fat content (12.18\%) were recorded for liver, gizzard, and heart, respectively. Moreover, the highest pH (6.72) and TVBN mean value (5.61 mg/100 gm) were indicated in goose?s livers, while the highest TBA mean (0.67 mg malonaldehyde/kg) was obtained from goose? hearts. These findings may provide a clear understanding for both consumers and possessors about the nutritional value of goose giblets which could be used as an alternative protein source. Moreover, the obtained data in the current study could help meat technology processors to add nutritional value to goose products using goose giblets {\copyright} 2022, Journal of World"s Poultry Research.All Rights Reserved.},
        keywords = {Chemical analysis; Deterioration criteria; Fat; Giblets; Goose; Ph; Protein}
}