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Biochemical and microbial quality composition of ngari and hentaak (n = 6)
| Ngari | Hentaak | |
|---|---|---|
| pH | 6.14 ± 0.10 | 6.11 ± 0.06 |
| TTA (g %) | 0.415 ± 0.06 | 0.386 ± 0.11 |
| Moisture (%) | 29.72 ± 0.94 | 35.0 ± 1.04 |
| Crude protein (%) | 42.87 ± 0.35 | 37.63 ± 0.89 |
| Total lipid (%) | 13.51 ± 1.01 | 9.91 ± 0.17 |
| TVBN (mg %) | 100.17 ± 1.14 | 95.23 ± 1.24 |
| TBA (mg malonaldehyde/kg meat) | 1.27 ± 0.12 | 0.84 ± 0.15 |
| TPC (log cfu/g) | 6.65 ± 1.00 | 7.81 ± 0.09 |
| LAB (log cfu/g) | 6.2 ± 0.08 | 4.9 ± 0.11 |
