Quality indices of some ready-to-eat meat products

Sabry, Reham; Hassan, Mohamed Ahmed; Zaghloul, Marionette; Ibrahim, Hemmat Mostafa

doi:10.21608/bvmj.2019.18033.1111

Quality indices of some ready-to-eat meat products

Document Type : Original Article

Authors

¹ Fac. Vet. Med. Benha Univ.

² Food Hygiene Department, Faculty of Veterinary Medicine, Banha university

³ Food Hygiene Dept., Animal Health Research Institute, Benha branch

⁴ Professor of Meat Hygiene, Faculty of Veterinary Medicine Benha University

10.21608/bvmj.2019.18033.1111

Abstract

Today's life style are vastly different from these of the past, as the fast pass of modern life styles and working women have led to changes in the food preparation and consumption habits. So, the demands of ready to eat meat products increased in Egyptian food market and received real consumer's preferability because they represent quick easily prepared meat meals and solve the problem of shortage of fresh meat of high price which isn't within the reach of large numbers of families with limited income
A grand total of 90 random samples of ready-to-eat meat products (30 each of Kofta, Shawerma and Hawawshi samples)were collected randomly at different periods of time from varios restaurants in Benha city, Kalyobia governorate, Egypt., at different levels of sanitations. All collected samples were examined for assessment oftheir quality indices by bacteriological evaluation. The mean values of APC, Coliform and Staphylococcus aureuscounts in the examined samples were5.87×104± 1.14×104 cfu/g,2.17×103± 0.39×103cfu/g &4.59×103± 0.73×103cfu/gfor Kofta samples; 9.92×104± 2.01×104 cfu/g, 5.61×103± 0.82×103 cfu/g &8.05×103± 1.48×103cfu/gfor Shawerma; 3.64×105± 0.58×105 cfu/g, 1.32×104± 0.25×104 cfu/g &2.16×104± 0.31×104cfu/gfor Hawawshi samples,respectively.Also Enteropathogenic E.colistrains were founded in the examinedsamples.

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