Hassanien, F., El-Sabagh, R., Nassief, M., Refat, M. (2016). Bacterial and Chemical quality of Frozen Chicken Meat Received at Governmental Hospital modern. Benha Veterinary Medical Journal, 30(1), 109-117. doi: 10.21608/bvmj.2016.31355
Fatin M. Hassanien; Rasha A. El-Sabagh; Marionet Z. Nassief; Mohammed S. Refat. "Bacterial and Chemical quality of Frozen Chicken Meat Received at Governmental Hospital modern". Benha Veterinary Medical Journal, 30, 1, 2016, 109-117. doi: 10.21608/bvmj.2016.31355
Hassanien, F., El-Sabagh, R., Nassief, M., Refat, M. (2016). 'Bacterial and Chemical quality of Frozen Chicken Meat Received at Governmental Hospital modern', Benha Veterinary Medical Journal, 30(1), pp. 109-117. doi: 10.21608/bvmj.2016.31355
Hassanien, F., El-Sabagh, R., Nassief, M., Refat, M. Bacterial and Chemical quality of Frozen Chicken Meat Received at Governmental Hospital modern. Benha Veterinary Medical Journal, 2016; 30(1): 109-117. doi: 10.21608/bvmj.2016.31355
Bacterial and Chemical quality of Frozen Chicken Meat Received at Governmental Hospital modern
1Department of Meat Hygiene, Faculty of Veterinary Medicine, Benha University
2Animal Health Research Institute, Benha Branch
3Hospital Benha University
Abstract
This study was conducted to evaluate the quality of frozen chicken meat received at governmental hospital in kalyobia governorate, Egypt. A total of 100 samples were taken from chicken breast and thigh (50 of each), randomly for bacteriological and chemical examination. The average of APC, coliform and psychrotrophes counts were 3.78×106±0.93±106/g, 2.07×103±0.60×103/g and 5.71×106±1.44×106/g for breast and 4.38×106±0.59×106/g, 2.61×103±0.60×103/g and 4.59×106±1.26×106 /g for thigh, respectively. Chemical keeping quality tests represented by pH, TVB/N (mg/100g) and TBA (mg/kg) indicated that the mean values were 5.84±0.10, 18.99±0.59 and 0.68±0.01 for chicken breast and 5.91±0.11, 19.28±0.60 and 0.73±0.02 for chicken thigh, respectively. The recommended points were discussed
Top