EFFECT OF CHILLING ON THE STORAG LIFE OF MEAT | ||||
| Assiut Veterinary Medical Journal | ||||
| Article 18, Volume 10.1, Issue 19, June 1982, Page 129-134 PDF (1.29 MB) | ||||
| Document Type: Research article | ||||
| DOI: 10.21608/avmj.1982.191815 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| S.A. ROUSHDY; M.F. SEDIK; M. ZEIDAN | ||||
| Dept. of Food Control & Animal Hygeine, Faculty of Vet. Med., Cairo University | ||||
| Abstract | ||||
| Samples of edible lean meat (semi membraneous muscles) of adult buffaloe,cattle, sheep and camel carcasses, were held in chilling chamber adjusted at 0°C and at a R.H. 88 90% Storage-life of chilled meat was determined through application of organoleptic, che mical and bacteriological examination. Chilled meat retained its freshness for a relatively long duration. Camel meat showed the shortest duration (17 days), those of buffaloes and sheep for longest period (34 days), while that of cattle for 28 days. Meat showing incipient decomposition had a pH value 6.4-5.6, a total volatile nitro gen 16.6-16.8 mg/100 gm meat and a total viable count of 91x10° - 98x10' / gm meat. Higher T.V.c. could be obtained at 25°C than at 5°C or 3586 iacubating temerature Determination of T.V.N. as well as T.Y.C. at 25°C proved efficiency in detecting in cipient decomposition of meat. | ||||
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