An overview of meat composition, postmortem changes, and sources of microbial contamination in developing countries abattoirs | ||||
| Mansoura Veterinary Medical Journal | ||||
| Articles in Press, Accepted Manuscript, Available Online from 10 January 2023 | ||||
| Document Type: Review Articles | ||||
| DOI: 10.21608/mvmj.2023.185164.1129 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Hend Ali Elshebrawy  1; Nahed Gomaa Kasem2; Khalid Ibrahim Sallam3
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| 11 Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Mansoura University, Mansoura, 35516, Egypt. | ||||
| 2Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Mansoura University, Mansoura, 35516, Egypt. | ||||
| 3Department of food hygiene and control, Faculty of Veterinary Medicine, Mansoura University, Mansoura, Egypt | ||||
| Abstract | ||||
| Meat is an essential component of a healthy and well-balanced diet and played a crucial role in human evolution over the years because it is an excellent source of highly digested protein, vitamin B12, vitamin B6, niacin, iron, copper, zinc, and selenium. Raw meat is considered an unavoidable source of microbial contamination due to enriched nutrient composition, high pH (5.5 to 6.5), and water activity (0.98 to 0.99); consequently, the meat is regarded as a perfect medium for bacterial growth. Meat deterioration begins immediately after slaughtering because of faulty practices during processing stages, such as skinning, evisceration, storage, and distribution. Abattoirs play a crucial role in providing safe meat to consumers. Consequently, the application of strict hygienic measures during slaughtering and effective sanitation programs in developing countries abattoirs is a compulsory action for obtaining high keeping quality meat. Also, the application of Hazard Analysis and Critical Control Point (HACCP) at every stage of the production chain is very crucial to protect public health and increase safety, quality and shelf stability of meat. | ||||
| Keywords | ||||
| Abattoir; Meat; Nutritive value; Postmortem changes; Microbial growth | ||||
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