Document Type : Original Article
Authors
1
Department of food control (meat hygiene). Faculty of Veterinary Medicine, Benha University.
2
Animal Health Research Institute, Dokki branch, Giza
3
Department of Home economics, Faculty of specific education, Kafr El-Sheikh university.
Abstract
One hundred random samples of meat products represented by 25 samples each of minced meat, beef burger, sausage and luncheon which were collected from different supermarkets in Cairo and Giza cities, Egypt. Each sample was packed in plastic bag and transferred immediately to the laboratory in an icebox with a minimum period of delay to be examined organoleptically, bacteriologically and chemically. Organoleptic evaluation, regarding color, odor and taste, the percentages of undesirable samples were 28%, 28% and 24%, 20%, 20% and 16%, 24%, 20% and 24% and16%, 16% and 24% of minced meat, beef burger, luncheon and sausage, respectively. Bacteriologicalevaluation, regarding minced beef, the mean values of APC, Enterobacteriaceae and Staphylococcus aureus count was 3.3x105, 4.27x103 and 0.2x102,respectively and the number of positive samples to E.coli and salmonella was 4 and 3. Regarding beef burger, the mean values of APC, Enterobacteriaceae and Staphylococcus aureus count was 1.6x104, 7.12x102 and 0.1x102 , respectively and the number of positive samples to E.coli and salmonella was 3 and one. Regarding luncheon, the mean values of APC, Enterobacteriaceae and Staphylococcus aureus count was 2.3x103, 5x102 and <102 , respectively and the number of positive samples to E.coli and salmonella was 3 and 2. Regarding sausage, the mean values of APC ,Enterobacteriaceae and Staphylococcus aureus count was 4.5x105, 7x103 and0.3x102,respectively and the number of positive samples to E.coli and salmonella was 5 and 6. Chemical examination, regarding minced beef, the results revealed that the mean values of pH, TVN and TBA were 5.89, 24.69 and 0.70, respectively and the percentages of accepted samples regarding TVN and TBA were 60 % and 76%, respectively. Regarding beef burger, the mean values of pH, TVN and TBA were 5.8, 17.01 and 0.44, respectively. Regarding sausage, The mean values of pH, TVN and TBA were 5.9, 16.23 and 0.45, respectively and the percentages of accepted samples of sausage regarding TVN and TBA were 92% and 100%, respectively. Regarding luncheon, the mean values of pH, TVN and TBA were 5.9, 22.01 and 0.25 respectively.
Keywords
Main Subjects
)
View on SCiNiTO