الفهرس 
CoverOnly 14 pages are availabe for public view
 |  | from | 81 |  |  |
| | | from | 81 | | |
Abstract
6. SUMMARY
A total of 125 samples of meat products including luncheon and frozen minced meat, frozen kofta, frozen sausages, and Pasterma (25 of each) were randomly collected from different supermarkets with different production dates from Cairo and Alexandria governorates, Egypt. Samples were transferred directly with a minimum of delay to the laboratory of Food Hygiene Department, Faculty of Veterinary Medicine, Alexandria University in an insulating refrigerated container under possible aseptic condition to avoid any changes in the quality of samples then they were subjected to chemical and microbiological evaluation to evaluate their quality.
The obtained results clarified that statistical analytical result of pH values in meat products showed that the mean values were 6.29, 6.20, 6.39, 6.01, and 6.29 in the examined samples of luncheon, frozen minced meat, frozen kofta frozen sausages and pasterma, respectively.
The mean values of Total Volatile Nitrogen (TVN) in meat products were 16.62, 15.76, 15.15, 16.26, and 16.62 mg/100 g in the examined samples of luncheon, frozen minced meat, frozen kofta frozen sausages and pasterma, respectively.
The mean values of Trimethyl amine (TMA) in meat products were 7.35, 5.59, 4.86, 5.23, and 7.30 mg/100 g in the examined samples of luncheon, frozen minced meat, frozen kofta frozen sausages and pasterma, respectively.
The mean values of Thiobarbituric acid (TBA) in meat products were 2.18, 1.82, 2.21, 1.61, and 2.18 mg/kg in the examined samples of luncheon, frozen minced meat, frozen kofta frozen sausages and pasterma, respectively.
The mean values of free fatty acids in meat products were 0.31, 0.23, 0.38, 0.22, and 0.31 mg/g in the examined samples of luncheon, frozen minced meat, frozen kofta frozen sausages and pasterma, respectively.
The mean values of aerobic plate count in meat products were 4.20, 6.07, 5.8, 4.85, and 4.2 log cfu/g in the examined samples of luncheon, frozen minced meat, frozen kofta frozen sausages and pasterma, respectively. In addition, the percentage of samples exceeded the permissible limit of ESO was 60, 48, and 16% in the examined samples of luncheon, frozen minced meat, and frozen kofta, respectively while all samples of sausages and pasterma were within the limits.
The mean values of Enterobacteriaceae count in meat products were 2.1×104, 6.7×104, 6.8×104, 6.4×104, and 2.1×104 cfu/g in the examined samples of luncheon, frozen minced meat, frozen kofta frozen sausages and pasterma, respectively. All samples of the examined meat products exceed the permissible limit, and the mean values of Coliforms count in meat products were 2.57, 3.11, 2.62, 2.86, and 2.57 log cfu/g in the examined samples of luncheon, frozen minced meat, frozen kofta frozen sausages and pasterma, respectively. In addition, the percentage of samples exceeded the permissible limit of ESO was 28, 20, and 28% in the examined samples of luncheon, frozen sausages, and pasterma, respectively while all samples of frozen minced meat and kofta were within the limits.
The mean values of Staphylococci count in meat products were 3.38, 3.42, 2.82, 2.66, and 3.38 log cfu/g in the examined samples of luncheon, frozen minced meat, frozen kofta frozen sausages and pasterma, respectively. In addition, the percentage of samples exceeded the permissible limit of ESO was 28, 44, 20, 32, and 28% in the same examined samples, respectively.
The mean values of S. aureus count in meat products were 2.5, 2.18, 2.45, 2.61, and 2.5 log cfu/g in the examined samples of luncheon, frozen minced meat, frozen kofta frozen sausages and pasterma, respectively. In addition, the percentage of samples exceeded the permissible limit of ESO was 16, 20, 8, 24, and 16% in the same examined samples, respectively. The incidence of coagulase positive S. aureus in meat products samples was 12, 8, 8, 16, and 12% in the examined samples of luncheon, frozen minced meat, frozen kofta, frozen sausages, and pasterma, respectively.
The incidence of E. coli in meat products samples was 32, 28, and 24% in the examined samples of frozen minced meat, frozen kofta, and frozen sausages, respectively while samples of luncheon and pasterma were negative for presence of E. coli. In addition, serotyping of Enteropathogenic E. coli isolated from examined samples revealed the presence of O91:H21 (EHEC), O121:H7 (EIEC), O78 (EHEC), O124 (EIEC), O44:H18 (ETEC), O126 (EIEC), and O86 (EHEC) with different rates while the incidence of Salmonellae in meat products samples was 8, 12, and 4% in the examined samples of frozen minced meat, frozen kofta, and frozen sausages, respectively while samples of luncheon and pasterma were negative for presence of Salmonellae. In addition, serotyping of Salmonellae isolated from examined samples revealed the presence of S. Typhimurium, S. Heidelberg, and S. Virchow with different rates.
The incidence of Cl. perfringins in meat products samples was 4, 8, and 8% in the examined samples of luncheon, frozen minced meat, and frozen kofta, respectively while samples of frozen sausages and pasterma were negative for presence of C. perfringins.