الفهرس 
AcknowledgementOnly 14 pages are availabe for public view
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Abstract
Meat is commonly marketed at refrigerated temperatures. The major concern for retailers and public health are sensory , microbiological quality and shelf life of refrigerated meat. Many undesirable changes occur during refrigeration and freezing due to microbial growth that lead to meat spoilage, quality reduction and economic loss. Therefore, improving fresh meat shelf life and increasing consumer safety by minimizing product contamination and delaying or inhibiting growth of spoilage organisms using safe preservatives is a pre-request.
The present study was carried out to evaluate sensory, microbiological and chemical quality of camel and cattle meat in Cairo government through different periods of time.
A total of 80 random samples of camel and cattle meat (40 of each) at shoulder area were collected from different butcher’s shops. The samples were analyzed to evaluate the changes during chilling and freezing period of sensory quality (color, odor, appearance, consistency), microbiologocal quality (Total mesophilic count, Total Psychrotrophic count, Total yeast count, Total mold count, Coliform count, S. aureus count), Chemical quality (pH, thiobarbuturic acid, total volatile nitrogen, peroxidase value, glutathione perioxdase, catalase and free fatty acids). Besides, tested the effect of pomegranate peel extract at concentrations of 0.5%, 1%, 1.5% on the sensory, chemical, and microbiological qualities of raw cattle meat after storage at 0, 3, 6, 9, 12, 15 and 18 days of treatment at 4°C.
The results releaved that the acceptance of camel meat last at (8th day for chilling, 6 months for freezing) more than cattle meat (6th day for chilling, 5 months for freezing).
The results of microbiological quality releaved that the count of all microbiological parameters of cattle meat (8th day for chilling, 6 months for freezing ) is more increase than the count of all microbiological parameters of camel meat ( 10th day for chilling, 7 months for freezing).
Total mesophilic count of cattle was 1.16×107± 0.21×107 at (8th day for chilling), 1.88×106± 0.19×107 at (6 months for freezing) and for camel was 8.97×106± 1.70×106 at (10th day for chilling), 1.28×106± 0.16×106 at (7 months for freezing). Total Psychrotrophic count of cattle meat was 9.49×106± 1.84×106 at (8th day for chilling), 4.08×105± 0.53×105 at (6 months for freezing) and for camel was 4.27×106± 0.62×106 at (10th day for chilling) 3.75×105± 0.46×105 at (7 months for freezing). Total yeast count of cattle meat was 1.13×104 ± 0.17×104 at (8th day for chilling), 1.33×104± 0.20×104 at (6 months for freezing) and for camel was 2.34×104± 0.29×104 at (10th day for chilling), 1.01×104± 0.12×104 at (7 months for freezing). Total mold count of cattle meat was 8.71×103± 1.26×103 at (8th day for chilling), 8.80×103± 1.29×103 at (6 months for freezing) and for camel was 9.10×103± 0.60×103 at (10th day), 6.40×103± 0.93×103 at (7 months for freezing).
Coliform count of cattle meat was 3.07×106± 0.38×106 at (8th day for chilling), 4.45×104 ± 0.63×104 at (6 months for freezing) and for camel was 1.48×106± 0.23×106 at (10th day for chilling), 4.14×104± 0.51×104 at (7 months for freezing). S. aureus count of cattle meat was 7.37×104± 2.05×104 at (8th day for chilling), 5.74×104± 0.69×104 at (6 months for freezing) and for camel meat
was was 4.74×104± 0.60×104 at (10th day for chilling), 4.42×104± 0.54×104 at (7 months for freezing).
However, The results of chemical quality releaved that chemical quality of camel meat is better than chemical quality of cattle meat, so the shelf life of camel meat (last for 10th day for chilling, 7 months for freezing) is longer than cattle meat (last for 8th day for chilling, 6 months for freezing).
pH of cattle meat was 6.33 ± 0.02 at (8th day for chilling), 6.28 ± 0.01 at (6 months for freezing) and for camel was 6.27 ± 0.01 at (10th day for chilling), 6.24 ± 0.01 at (7 months for freezing). Thiobarbuturic acid of cattle meat was 1.02 ± 0.07 at (8th day for chilling), 0.98 at (6 months for freezing) and for camel was 0.92 ± 0.05 at (10th day for chilling), 0.96 at (7 months for freezing). Total volatile nitrogen of cattle meat was 24.51 at (8th day for chilling), 23.09 ± 0.47 at (6 months for freezing) and for camel was 21.75 ± 0.64 at (10th day for chilling), 22.37 ± 0.44 at at (7 months for freezing).
Peroxidase value of cattle meat was 2.13 ± 0.11 at (8th day for chilling), 2.34 ± 0.17 at (6 months for freezing) and for camel was 2.21 ± 0.13 at (10th day for chilling), 2.18 ± 0.12 at (7 months for freezing). Glutathione peroxidase of cattle meat was 13.25 ± 0.39 at (8th day for chilling), 12.83 ± 0.35 at (6 months for freezing) and for camel was 15.06 ± 0.48 at (10th day for chilling), 14.33 ± 0.37 at (7 months for freezing). Catalase of cattle meat was 4.36 ± 0.31 at (8th day for chilling), 3.53 ± 0.25 at (6 months for freezing) and for camel was 5.25 ± 0.44 at (10th day for chilling), 5.40 ± 0.37 37 at (7 months for freezing). Free fatty acids of cattle meat was 3.04 ± 0.11 at (8th day for chilling), 3.15 ± 0.13 at (6
months for freezing) and for camel was 3.15 ± 0.13 at (10th day for chilling), 3.03 ± 0.11 at (7 months for freezing).
In addition Fractionation of amino acids showed that essential amino acids of camel meat (51.7) is more than cattle meat (49.5), in contras non essential amino acids of cattle meat (48.9) is more than camel meat (46.4). as well as Fractionation of fatty acids showed that Total Saturated F.As of camel meat (46.3) is higher than cattle meat (50.6) and Total Mono-Unsaturated F.As of camel meat (25.9) is higher than cattle meat (35.5) but Total Poly-Unsaturated F.As of cattle meat (27.6) is more than camel meat (13.9). These results reflect nutritional value of both important kind of meat (cattle and camel meat) and these values indicate advantage of camel meat than cattle meat in shelf life and low rate of oxidation and rancidity than cattle meat.
When utilization of pomegranate peel extract (0.5-1-1.5%) for cattle meat during chilling period. The experiment evaluated sensory quality (color, odor, appearance, consistency); the results releaved that the acceptance of cattle meat for control sample last at (3rd day), 0.5% pomegranate last at (12 dayth), 1% pomegranate last at (15 dayth) and 1.5% pomegranate last at (18 dayth).
The results of microbiogical quality releaved that the count of all microbiological parameters of cattle meat for control sample (6th day) is more increase faster than the count of all microbiological parameters of cattle meat by using pomegranate peel concentrations ( 18th day). but, the counts of microbiological parameters were low when using (1.5% Pomegranate) than 1% Pomegranate than 0.5% Pomegranate.
Total mesophilic count of cattle meat was 1.6×106± 0.2×106 (at 6th day) for control sample, 4.6×106± 0.7×106 ( at 18th day) for pomegranate 0.5%, 1.3×106± 0.2×106 ( at 18th day) for pomegranate 1% , 7.6×105± 1.1×105 ( at 18th day) for pomegranate 1.5%. Total Psychrotrophic count of cattle meat was 8.6×105± 1.1×105 (at 6th day) for control sample, 2.1×106± 0.2×106 ( at 18th day) for pomegranate 0.5%, 6.7×105± 0.9×105 (at 18th day) for pomegranate 1% , 3.2×105± 0.4×105 ( at 18 th day) for pomegranate 1.5% . Total yeast count of cattle meat was 9.5×103± 1.4×103 (at 6th day) for control sample, 1.7×104± 0.2×104 ( at 18th day) for pomegranate 0.5%, 7.3×103± 1.0×103 ( at 18th day) for pomegranate 1% , 5.2×103± 0.6×103 ( at 18th day) for pomegranate 1.5%. Total mold count of cattle meat was 7.3×103± 0.9×103 (at 6th day) for control sample, 9.5×103± 1.8×103 ( at 18th day) for pomegranate 0.5%, 4.7×103± 0.6×103 ( at 18th day) for pomegranate 1%, 3.0×103± 0.4×103 ( at 18th day) for pomegranate 1.5%.
Coliform count of cattle meat was 5.8×104± 0.7×104 (at 6th day) for control sample, 1.2×105± 0.1×105 (at 18th day) for pomegranate 0.5%, 6.2×104± 0.7×104 ( at 18th day) for pomegranate 1% , 2.0×104± 0.3×104 ( at 18th day) for pomegranate 1.5%. S. aureus count of cattle meat was 1.9×104± 0.2×104 (at 6th day) for control sample, 2.7×104± 0.4×104 (at 18th day) for pomegranate 0.5%, 1.4×104± 0.1×104 ( at 18th day) for pomegranate 1%, 7.9×103± 1.1×104 ( at 18th day) for pomegranate 1.5%.
The results releaved that chemical quality of cattle meat when using pomegranate peel is better than control sample, so the shelf life of cattle meat for 0.5% Pomegranate (last for 18th day) is longer than 1% Pomegranate (last for at 15th day), than (last for 12th day) than control sample (last for 6th day).
pH of cattle meat was 6.85± 0.03 (at 6th day) for control sample, 6.41± 0.04 (at 12th day) for pomegranate 0.5%, 6.47± 0.05 (at 15th day) for pomegranate 1%, 6.36± 0.04 (at 18th day) for pomegranate 1.5% . Thiobarbuturic acid of cattle was 1.17± 0.09 (at 6th day) for control sample, 0.87± 0.06 (at 12th day) for pomegranate 0.5%, 0.81± 0.06, (at 15th day) for pomegranate 1%, 0.82 ± 0.05 (at 18th day) for pomegranate 1.5%. Total volatile nitrogen of cattle meat 30.91± 1.52 (at 6th day) for control sample, 18.80± 0.91 (at 12th day) for pomegranate 0.5%, 19.03± 1.06 , (at 15th day) for pomegranate 1%, 19.43± 0.95 (at 18Th day) for pomegranate 1.5%.
Peroxidase value of cattle meat was 2.63± 0.16 (at 6th day) for control sample, 2.29± 0.14 (at 12th day) for pomegranate 0.5%, 2.46 ± 0.15 (at 15th day) for pomegranate 1%, 2.59± 0.18 (at 18th day) for pomegranate 1.5%. Free fatty acids of cattle meat was 3.42± 0.27 (at 6th day) for control sample, 2.95± 0.20 (at 12th day) for pomegranate 0.5%, 3.18±0.22 (at 15th day) for pomegranate 1%, 2.96± 0.15 (at 18th day) for pomegranate 1.5%.