Quality of ready to eat chicken meals
Taghreed Hamdy Abbas Ali;
Abstract
The present study was carried out on one hundred and twenty random samples of RTE chicken meals, chilled and frozen chicken (ten samples of each). The samples were collected from different restaurants and markets in Cairo and Giza Governorate. The collected samples of RTE were chicken shawerma, grilled chicken, fried chicken, chicken pane, fajita, shish tawoak, chicken burger, chicken salad, chicken mandy and pop chicken.
The RTE samples were exposed to sensory analysis (appearance, color, taste, flavor, odor, and overall acceptability), bacteriological examination (APC, Coliform, Enterobacteriaceae, Staph. aureus count) and isolation of some food poisoning M.Os (E.coli, Staph. aureus, Salmonella and L. monocytogenes).
The sensory analysis showed that:
• Four products were at borderline zone (shawerma, pane, mandy, and pop chicken) and six products were towards good zone (grilled, fried, fajita, shish tawoak, chicken salad and burger).
The bacteriological examination recorded that:
The RTE samples were exposed to sensory analysis (appearance, color, taste, flavor, odor, and overall acceptability), bacteriological examination (APC, Coliform, Enterobacteriaceae, Staph. aureus count) and isolation of some food poisoning M.Os (E.coli, Staph. aureus, Salmonella and L. monocytogenes).
The sensory analysis showed that:
• Four products were at borderline zone (shawerma, pane, mandy, and pop chicken) and six products were towards good zone (grilled, fried, fajita, shish tawoak, chicken salad and burger).
The bacteriological examination recorded that:
Other data
| Title | Quality of ready to eat chicken meals | Other Titles | مدي جودة وجبات الدجاج الجاهزة | Authors | Taghreed Hamdy Abbas Ali | Issue Date | 2016 |
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