Background and Aim: The multivariate discriminant (MVD) analysis was a successful statistical tool with a discriminatory capacity for tracing sheep breeds based on meat characteristics. Thus, this study aimed to identify three Saudi sheep breeds based on the physical and histochemical aspects of meat using MVD analysis. Materials and Methods: Eight male lambs from each breed, Najdi, Neami, and Harri, were selected randomly at 90 days of age and allocated into three groups for breeding in a completely randomized design. The feeding and rearing management were similar for an experimental period of 90 days. The experimental diet consisted of a concentrated mixture with identical amounts of calories and nitrogen. Fifty-one meat characteristics were measured in the preliminary MVD, representing hot and cold carcass weight, meat cuts and quality measures, body component weights, fat deposit weights, and histochemical characteristics. Results: Out of the total meat characteristics measured, only 19 characteristics had significant discriminant power. The most powerful characteristics were temperature, empty intestinal weight, pH24, external carcass length, heart weight, and L1, based on partial R-square and Wilks' lambda values. The phenotypic associations between the characteristics had strong associations. The obtained principal components efficiently classified the eight individuals of each breed into distinct groups using robust discriminant characteristics. Conclusion: This method allowed us to determine the breed of sheep carcasses and cuts by considering the physical characteristics of the meat. Therefore, butchers and consumers should use scientific techniques for assigning carcasses and meat to their sheep breed after slaughtering.

Rice is a staple food that contributes to significant energy intake. Jordan relies on importing to provide the market with the required quantities of rice. Different varieties from different sources with various qualities are available in the market. This study aimed to evaluate the quality of rice available in the markets in Amman city-Jordan. Twenty-five brands (three samples from each brand) were collected. Samples were evaluated regarding chemical composition, dimensions before and after cooking, percentage of different defects, pasting profile (pasting temperature, peak viscosity, peak time, trough, and final viscosity), whiteness, transparency, and milling degree. All rice samples tested comply with the Jordanian standard except for chalky kernels (four brands), heat-damaged kernels (one brand), and insect infestation (two brands). All samples that did not fulfil the Jordanian specifications were from the long-grain rice. Medium-grain rice has higher whiteness, transparency, milling degree, moisture, starch, peak viscosity, trough, and final viscosity than long-grain rice. On the other hand, long-grain rice has a higher protein, pasting temperature, and peak time. There were significant differences in pasting and chemical composition parameters within the two groups of grain sizes. The average elongation ratio for all samples was 1.57 ±0.14, with significant differences between different brands. Due to the higher pasting temperature and peak time, long-grain rice requires more energy during cooking than medium-grain rice.

Dietary fiber intake is significantly below the recommended daily allowances worldwide, making fortification of foods with dietary fiber a vital strategy. Simultaneously, there is a trend towards increased consumption of processed meat products containing substantial amounts of fat, making processed meat products an excellent vehicle to deliver fiber. In this study, the effects of adding four types of dietary fiber (Resistant Starch (RS), Polydextrose (POD), Fructooligosaccharides (FOS) and Galactooligosaccharides (GOS)) to chicken nuggets were investigated. Fibers were added at three levels (5, 10 and 15%) to replace 33.33, 66.66, and 100%, respectively, of the chicken skin. The difference between the removed quantity of chicken skin and added fiber was compensated with water. Chicken nuggets were evaluated by measuring color, texture, proximate composition, yield and consumers’ acceptability. Results indicated that replacement of the chicken skin entirely with dietary fiber is possible without negatively affecting the final product quality.

There is an increasing trend in formulating food to contain dietary fibers and particularly resistant starch. Saj bread (a type of flatbread baked on a plate placed directly on fire) is a potential candidate to act as a vehicle for delivering resistant starch. This study aimed to investigate the effects of using composite flour containing wheat flour substituted with different levels (0, 5, 10, 15, and 20%) of green banana pulp flour "GBPF" on some physicochemical properties of flour (moisture, ash, wet and dry gluten content, gluten index, falling number, and farinograph parameters)  and the quality of saj bread as measured by CIELAB color space, texture (stretchability and texture profile analysis "TPA"), and sensory properties. The texture of the saj bread was monitored during three days of storage. Composite flour moisture content and falling number were unaffected by wheat flour substitution with GBPF, while dry gluten content decreased significantly for composite flour containing 15% or more GBPF. With increasing wheat flour substitution level with GBPF, dough stability decreased. For saj bread color, the L* and b* values decreased with increasing substitution levels, while a* and ∆E*ab values increased. With increasing substitution levels, the stretchability of bread decreased, and all tested TPA parameters increased. With increasing saj bread storage time, the stretchability of bread decreased, and all TPA parameters increased except cohesiveness which decreased. Using composite flour improved bread taste and odor scores and decreased color acceptability scores. Texture and overall acceptability scores were not affected. In conclusion, GBPF can potentially substitute up to 20% wheat flour without negatively affecting saj bread quality.