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Dr. Walid Sobhy Saber Elsaid Arab :: Publications:

Title:
Quality Assurance of Some Meat Products
Authors: Gehan,S.,A.,Eltanani(1) Walid,S.,Arab (2)
Year: 2021
Keywords: meat quality, meat product
Journal: Alexandria Journal of Veterinary Sciences
Volume: 69
Issue: 1
Pages: 70-75
Publisher: ajvs
Local/International: Local
Paper Link:
Full paper Walid Sobhy Saber Elsaid Arab_Walid 7Jehan.pdf
Supplementary materials Not Available
Abstract:

A grand total of 75 random samples of meat products were collected from different local supermarkets classified into 25 samples each of minced meat, beef burger and luncheon, these products were subjected to organoleptic evaluation, determination of APC, Enterobacteriaceae, Staphylococcus aureus counts and incidence and serologically identification of E.coli count as well as isolation of salmonellae isolates. as well as isolation of salmonellae. Results revealed that minced meat contained the higher mean values of APC (CFU g) (3.3× 105±1.6× 105 ), The obtained results revealed that minced meat contained the higher, while the lower one was reported in Luncheon (2.3× 103±8.6× 102), E.coli count in beef burger products revered higher incidence (20%). While the lower incidence (12%) was in minced meat. in addition, the incidence of isolated E.coli serotypes from minced meat was ( 16% ) , while the incidence of beef burger and luncheon were (12%) of each. Furthermore total staphylococcus count was higher in minced meat (0. 2x102± 0. 13x102 ) and lower in luncheon (

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