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Incidence of proteolytic and lipolytic moulds and yeasts in some ready to eat meat products [electronic resource].

By:

Ouf, Jehan M

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Language: English Summary language: Arabic Description: P. 132-143Other title:

مدى تواجد الفطريات والخمائر المحللة للبروتينات والدهون فى منتجات اللحوم المعدة للأكل [Added title page title]

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Assiut veterinary medical journal, 2010 v. 56 (126) [electronic resource].

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In: Assiut Veterinary Medical Journal 2010.v.56(126)Summary: A total of one hundred and five random samples of meat products (15each of beef luncheon, chicken luncheon, turkey luncheon. salami, rose beef, bastema and pastrami) were collected and subjected to mycological evaluation. Moulds could be detected only in beef luncheon and basterma where their mean counts were 1.6 x10² ±29.6 and 2.8 X 10² ± 37.4/gm respectively. The mean total yeasts counts/gm were 1.7x 10⁴ ±3.6x10³ 2.8 x10⁴ ± l0³, 8x 10³ , 8.8 x10³ ± 10³ 3.7, 9.4x10³ ± 1.4 x10³, 1.2x10⁴ ± 3.8 x 10³ , 4.8X 10² ±10² and 2.6 X 10⁴ ± 3.1 x 10³ for beef luncheon, chicken luncheon, turkey luncheon, salami, rose beef, basterma and pastrami samples respectively.

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A total of one hundred and five random samples of meat products (15each of beef luncheon, chicken luncheon, turkey luncheon. salami, rose beef, bastema and pastrami) were collected and subjected to mycological evaluation. Moulds could be detected only in beef luncheon and basterma where their mean counts were 1.6 x10² ±29.6 and 2.8 X 10² ± 37.4/gm respectively. The mean total yeasts counts/gm were 1.7x 10⁴ ±3.6x10³ 2.8 x10⁴ ± l0³, 8x 10³ , 8.8 x10³ ± 10³ 3.7, 9.4x10³ ± 1.4 x10³, 1.2x10⁴ ± 3.8 x 10³ , 4.8X 10² ±10² and 2.6 X 10⁴ ± 3.1 x 10³ for beef luncheon, chicken luncheon, turkey luncheon, salami, rose beef, basterma and pastrami samples respectively.

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