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Microbiological and chemical properties in chicken products collected from local markets [electronic resource].

By:

El Tahan, M. H

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Language: English Summary language: Arabic Description: p.989-997Other title:

الصفات الميكروبيولوجية و الكيميائية فى مصنعات الدواجن المجمعة من الأسواق المصرية [Added title page title]

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Mansoura University journal of agricultural sciences, 2006 v. 31 (2) [electronic resource].

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In: Mansoura University Journal of Agricultural Sciences 2006.v.31(2)Summary: The aim of the present work is to determine the physical, chemical properties and some pathogenic densities include psychrophilies. mesophilies, Staphyloecus aureus, Clostridia spp, Salmonella spp, Shigella Spp., Compy/obaeter spp, lolal coliform and L. monocytogenes in some chicken procducts purshared from local markets in Cairo city. The results showed that the protein percenlage ranged from 15.2% 10 15.6% in burger, 13.3% 10 13.4% in nuggets, 13.45% 10 16.3% in kofta, 11.3% to 14% in luncheon and 13.5% to 14.96% in sausage.

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The aim of the present work is to determine the physical, chemical properties and some pathogenic densities include psychrophilies. mesophilies, Staphyloecus aureus, Clostridia spp, Salmonella spp, Shigella Spp., Compy/obaeter spp, lolal coliform and L. monocytogenes in some chicken procducts purshared from local markets in Cairo city. The results showed that the protein percenlage ranged from 15.2% 10 15.6% in burger, 13.3% 10 13.4% in nuggets, 13.45% 10 16.3% in kofta, 11.3% to 14% in luncheon and 13.5% to 14.96% in sausage.

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