THE BACTERIOLOGICAL QUALITY, FAT AND COLLAGEN CONTENT OF Minced MEAT | ||||
| Kafrelsheikh Veterinary Medical Journal | ||||
| Article 32, Volume 7, Issue 1, May 2009, Page 564-574 PDF (217.42 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/kvmj.2009.108702 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| M. Gad Elrab Hassan* ; Hanan Moustafa EL-Lawendy; Mona T. Raslan | ||||
| Animal Health Research Institute food Hygiene (Sohag and Zagazig branches) | ||||
| Abstract | ||||
| Fifty samples of minced meat were collected from different localities at Sohag Governorate. The collected samples were transported to the laboratory on ice box to be examined bacteriologically for A.P.C., Bacillus cereus count, Staphylococcus aureus and Streptococcus faecalis. The mean values of the aforementioned microorganisms were 8.1 x 104; 2.1 x 106; 8.1 x 104 and 5 x 103 microorganism/gram for the examined samples respectively. Moreover, other bacterial species were isolated and identified. Fat, collagen and moisture contents in the examined samples ranged from 16.5 – 30.3% for fat; 1.7 – 4.1% collagen while moisture ranged from 53 – 68.1 in the examined samples .Measures to improve product quality were discussed. The public health importance of existed microorganisms as well as the recommended methods to improve the sanitary status of the product to prevent their rapid spoilage were mentioned. | ||||
Highlights | ||||
| ||||
| Keywords | ||||
| BACTERIOLOGICAL QUALITY; FAT; COLLAGEN; Minced MEAT | ||||
| Full Text | ||||
|
| ||||
| References | ||||
|
| ||||
|
Statistics Article View: 91 PDF Download: 158 |
||||
