Quality and Safety of Locally Produced Chicken Luncheon | ||||
| Veterinary Medical Journal (Giza) | ||||
| Volume 62, Issue 2, April 2016, Page 37-47 PDF (4.42 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/vmjg.2016.363156 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Doaa AbdelAllah* ; Heba Abdelnaeem; Amal El-Sherif | ||||
| Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University | ||||
| Abstract | ||||
| Ninety samples of Egyptian chicken luncheon sausage produced by six different meat processing plants (Fifteen samples each) were collected from different production lots within one month after processing from the supermarkets in Giza and Cairo. These samples were subjected to sensory investigation, determination of deterioration criteria, bacteriological examination as well as detection of non-meat tissues by histological examination to assure their quality and safety. The obtained results revealed that all samples had deteriorated sensory attributes, high TBA, pH value as well as very high bacteriological load. The results of histological examination showed that low skeletal muscular tissues and high fat content were evident in all samples.Moreover, bone particles, cartilage particles, skin tissue with feather and other non meat tissue such as digestive tract were observed. | ||||
| Keywords | ||||
| Chicken/Luncheon sausage/ pH/TBA/Bone/Cartilage/Skin | ||||
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