PERTANIKA JOURNAL OF TROPICAL AGRICULTURAL SCIENCE

Four methods were used in the determination of meat content in local meat and meat products. Current methods available are not reliable and applicable to routine monitoring and quality control by the regulating laboratories as well as the meal processing industry. A reliable and practical method is needed to monitor meat products and ensure that they are meeting the minimum requirement of sixty five (65 %) percent meat content. The total pigments and myoglobin technique was found to be applicable for determination of meat content in locally processed beef burgers, when compared to the Modified Method of Stubbs & More (1919), and Pearson Method (1975).