Production of broth cubes from microwave-dried meet and chicken and comparison with their commercial counterparts

:This study aimed to produce beef and chicken stock cubes and compare them with their commercial counterparts. It is prepared from chicken and beef dried in the home microwave, adding some healthy spices to it, and comparing the home product with commercial samples of cubed beef and chicken. The chemical composition was also verified, and the sensory evaluation was studied, as well as the effect of shelf life on the moisture percentage . The results obtained indicate that all homemade samples were higher in nutritional value compared to commercial samples. The percentage of protein in chicken and beef samples was (51.04%, 50.46%), respectively, and in commercial samples (7.33%, 7.75%), respectively. The commercial samples were higher in (moisture, ash, raw fat, and total carbohydrates) than the home-made samples. The results also indicated that there were statistically significant differences in sensory evaluation between the home and commercial samples in favor of the home sample. The results indicated a loss in the percentage of moisture in all samples during the specified period of 30 days, except for the commercial chicken broth cubes, which did not cause any loss in moisture during the aforementioned period. It showed that the yield of homemade products(1.2) and the number of serving was 6 pieces. The results showed a color change for the homemade samples during the storage period of (0,90) day. A color change was observed in the homemade samples from (dark brown and brown to light brown and yellow), respectively.