Meat Technology Research Papers - Academia.edu (original) (raw)

A total number of 100 random samples of meat products represented by 25 samples of minced meat, beef burger, sausage and luncheon were collected from different supermarkets in Cairo and Giza cities. Each sample was packed in plastic bag... more

A total number of 100 random samples of meat products represented by 25 samples of minced
meat, beef burger, sausage and luncheon were collected from different supermarkets in Cairo
and Giza cities. Each sample was packed in plastic bag and transferred immediately with
a minimum period of delay to the laboratory in an icebox to be examined organoleptically,
microbiologically and chemically. Organoleptic evaluation: Regarding the color, odor and
taste, the percentages of undesirable samples of minced meat were 28%, 28% and 24%,
respectively, of beef burger were 20%, 20% and 16% respectively, of luncheon were 24%,
20% and 24%, respectively and of sausage were 16%, 16% and 24%, respectively.
Microbiological evaluation: Regarding minced beef, the mean values of APC,
Enterobacteriaceae and Staphylococcus aureus count were 3.3x105
, 4.27x103
and 0.2x102
,
respectively and the number of samples positive to E.coli and salmonella was 4 and 3,
respectively. Regarding beef burger, the mean values of APC, Enterobacteriaceae and
Staphylococcus aureus count were 1.6x104
, 7.12x102
and 0.1x102
, respectively and the
number of samples positive to E.coli and salmonella was 3 and 1 respectively. Regarding
the luncheon, the mean values of APC, Enterobacteriaceae and Staphylococcus aureus
count were 2.3x103
, 5x102
and <102, respectively and the number of samples positive
to E.coli and salmonella was3 and 2, respectively. Regarding sausage, the mean values
of APC, Enterobacteriaceae and Staphylococcus aureus count was 4.5x105
, 7x103
and
0.3x102
, respectively and the number of samples positive to E.coli and salmonella was 5
and 6, respectively.
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 number of accepted
samples with regards to TVN and TBA was 15 and 19, 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 number of accepted samples of sausage with regard to TVN and TBA were 23 and 25,
respectively. Regarding luncheon, the mean values of pH, TVN and TBA were 5.9, 22.01
and 0.25, respectively