EFFECT OF FREEZING AND MINCING TECHNIQUE ON MI-CROBIAL LOAD OF MINCED MEAT | ||||
| Egyptian Journal of Agricultural Research | ||||
| Article 27, Volume 72, Issue 1, March 1994, Page 283-292 PDF (2.33 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejar.1994.445463 | ||||
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| Authors | ||||
| FATHY KHALAFALLA1; AIDA F. GERGIS2; AMAL EL-SHERIF3 | ||||
| 1Faculty of Veterinary medicine, Cairo University, Beni Suef, Egypt | ||||
| 2Animal Health Research Institute, Agricultural Research Centre, Dokki, Giza, Egypt. | ||||
| 3Faculty of Veterinary Medicine, Giza, Egypt | ||||
| Abstract | ||||
| This experiment was carried out to explain the variation between the use of either fresh or frozen meat cuts in maunfacturing minced meat; this besides the role of mincer and the hygienic condition of handler's as well as the temperature under which the raw material and product was handled. The achieved results indicated that the minced meat manufactured from fresh meat has low microbial load as compared with that produced from frozen one. However, mincing at butchers shops may expose the meat to many sources of contamination than that minced at home (Self made mincing). The handling of raw meat either fresh or frozen in butchers shops exposed the produced minced meat to high numbers of either spoilage or food poisoning microorganisms. The sources of contamination of produced minced meat were discussed. | ||||
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