Quality assessment of food animal's meat [electronic reource].

Includes references.

A total of 100 random samples of camel and sheep meat Boheira samples (50 of each) were collected from different slaughter houses at El-Behera and Alexandria provinces. The samples were examined organoleptically, chemically and microbiologically. The results revealed that, all samples were accepted organoleptically. Concerning chemical examination, it was found that, the mean values of pH in camel and sheep meat were 5.71+ 0.02 and 5.76 + 0.02 respectively, the mean values of T.V.N were 10.86 + 0.78 and 14.36+ 0.37 mg % respectively, also the mean values of T.B.A were 0.12+ 0.01 and 0.16 + 0.01 mg% respectively. Regarding microbiological examination, the result revealed that, the mean values of total aerobic bacterial count in camel and sheep meat were 9.31 x 105 + 1.47 x 105 and 17.99 x 105 + 2.07 x 105 cfu/g. respectively, the mean values of Enterobacteriaceae count were 12.51 x 105 + 1.82 x 105 and 8.95 x 105 + 1.13 x 105 cfu/g respectively, the mean values of Coliform were 1.4 x 105 + 0.23 x 105 and 0.91 x 105 + 0.11 x 105 cfu/g. respectively, the mean values of mould and yeast count were 1.5 x 105 + 0.31 x 105 and 0.48 x 105 + 0.05 x 105 cfu/g. respectively. The significance and public health hazard of the obtained results was discussed and the measures to obtain a good quality camels and sheep meat were recommended.

1