Bacterial and Chemical quality of Frozen Chicken Meat Received at Governmental Hospital modern

Hassanien, Fatin M.; El-Sabagh, Rasha A.; Nassief, Marionet Z.; Refat, Mohammed S.

doi:10.21608/bvmj.2016.31355

Bacterial and Chemical quality of Frozen Chicken Meat Received at Governmental Hospital modern

Document Type : Original Article

Authors

¹ Department of Meat Hygiene, Faculty of Veterinary Medicine, Benha University

² Animal Health Research Institute, Benha Branch

³ Hospital Benha University

10.21608/bvmj.2016.31355

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

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