Microbial and Chemical Evaluation of broiler’s skin as co-product incorporated in meat industry | ||||
| Journal of Veterinary Medical Research | ||||
| Article 17, Volume 15, Issue 2, March 2005, Page 109-115 PDF (191.04 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jvmr.2005.77940 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Gehan M. Kassem1; Fatma H. M. Ali2; M. M. Farag3 | ||||
| 1Department of Food Hygiene and Control Faculty of Veterinary Medicine Cairo University, Giza, Egypt | ||||
| 2Department of Food Hygiene and Control Faculty of Veterinary Medicine Beni-Suef University, Beni-Suef, Egypt | ||||
| 3Department of Biochemistry Faculty of Agriculture Cairo University, Giza, Egypt | ||||
| Abstract | ||||
| Thirty samples of freshly slaughtered broiler frame with skin were obtained from small scale poultry processing plant in Cairo and Giza markets. Samples of neck and breast skin were examined for Total colony count, Psychrotrophic count, Staphylococcus aureus count, Coliform Count, presumptive E. coli count and total yeast and mould count. In addition isolation of Salmonella spp. and thermotolerant Campylobater were performed. Lower bacterial counts were recorded in cooked samples, with mean value of 7.6 ± 0.18, 5.68 ± 0.16, 5.12 ± 0.14, 3.6 ± 0.3, 2.3 ± 0.39 and 6.85 ± 0.37 log10 cfu /g in raw samples and 0.91 ± 0.27, 0.74 ± 0.21, 0.56 ± 0.19, 1.1 ± 0.13, < 3 and 2.44 ± 0.12 log10 cfu/g in cooked samples respectively. The incidence of S. aureus, Salmonella and Campylobater jejuni in raw skin samples were 66.7%, 20%, and 56.6%, respectively. While S. aureus was unexpectedly isolated from cooked samples. Fat content was estimated by using Sohexelt method and fatty acids content of methylester were determined. | ||||
| Keywords | ||||
| Broiler’s skin; Campylobacter; fatty acid profile; microbial evaluation | ||||
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