QUALITY EVALUATION OF FRESH AND REFRIGERATED BEEF BURGER SOLD IN ASSIUT CITY | ||||
| Assiut Veterinary Medical Journal | ||||
| Article 4, Volume 68, Issue 173, April 2022, Page 31-42 PDF (469.09 K) | ||||
| Document Type: Research article | ||||
| DOI: 10.21608/avmj.2022.124726.1051 | ||||
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| Authors | ||||
WESAM SAMEEH  1; HADEEL BARAKAT2; WALAA ELSHERIF3; TALAAT EL_KHATEIB4; ASHARAF M. ABD-EL-MALEK5
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| 1Veterinarian in Clinical Microbiology Unit, Assiut University Hospitals, Egypt. | ||||
| 2Training Center for Quality of Meat, Poultry, Fish & their Products | ||||
| 3Food Hygiene Department, Nanotechnology Research Unit, Animal Health Research Institute, Agriculture Research Center, Egypt | ||||
| 4Department of Food Hygiene, Faculty of Veterinary Medicine, Assiut University, Egypt | ||||
| 5Department of Food Hygiene (Meat Hygiene), Faculty of Veterinary Medicine, Assiut University, Assiut, Egypt. | ||||
| Abstract | ||||
| The present study aimed to assess the safety and quality of the beef burger sold in Assiut city, Egypt. Hundred random samples of fresh and refrigerated beef burger (50 for each) were collected during the period from August to October 2021 from different butcher’s and refrigerators of markets, respectively. Samples were subjected to sensory, physico-chemical as well as microbiological evaluation. The findings revealed that the examined refrigerated samples have low scores of sensory attributes less than the fresh ones obtained from butchers. Deterioration criteria of samples indicated low thiobarbituric acid values (TBA), their means were 0.22±0.02 and 0.25±0.03 mg malonaldehyde/kg and the mean pH values were 5.8±0.23 and 6.0±0.30, in fresh and refrigerated samples, respectively. Furthermore, microbiological evaluation: regarding fresh burger, the mean values of aerobic plate count (APC) and total yeast and mold count (CFU/g), were 8.5 × and 1.1×, respectively. Regarding the refrigerated beef burger, the mean values of APC and total yeast and mold count (CFU/g) were 4.5 × and 3.9×, respectively. The incidence of Salmonellae in all burger samples was 24%. It was 22 % and 26% in fresh and refrigerated samples, respectively, where S. enteritidis and S. typhimurium contaminated 8% and 7% of examined samples, respectively. This study could conclude a substandard production and storage system in the area, necessitating the development of new burger production methods as well as raising knowledge about sanitary beef burger production, processing, and handling. | ||||
| Keywords | ||||
| TBA; Salmonella spp; beef burger; pH , APC | ||||
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