Bacterial and Chemical quality of Frozen Chicken Meat Received at Governmental Hospital modern | ||||
| Benha Veterinary Medical Journal | ||||
| Article 13, Volume 30, Issue 1, March 2016, Page 109-117 PDF (301.08 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/bvmj.2016.31355 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Fatin M. Hassanien1; Rasha A. El-Sabagh1; Marionet Z. Nassief2; Mohammed S. Refat3 | ||||
| 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 | ||||
| Keywords | ||||
| Frozen chicken meat; APC; Coliform; Psychrotrophes; pH; TVB/N and TBA | ||||
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