QUALITY ASSESSMENT OF SHEEP AND GOAT'S MEATS
Tofaha Mohamed Omar Atetallah;
Abstract
A total of 100 swabs from surface of sheep and goats carcasses (50 of each) were collected to determine their physical, chemical and microbiological quality. The ob tained results revealed the following:
1. Sensory evaluation:
All of the examined sheep and goat's meat were normal in color, odour and con sistency. This is may be due to the fact that all samples were collected from the abat toir short time after slaughtering and dressing of the carcasses.
2. Chemical evaluation:
pH Value: The mean values of pH in sheep and goat's meat were 5.76±0.10 and
5.68±0.01 with minimum values of5.62 and 5.57 and maximum values of5.94 and
5.8, respectively. Also there is a significant difference between the mean values of sheep and goat's meat carcasses (P
Protein content: The mean values of protein percent in sheep and goat's meat were
18.96± 0.13 and 17.89 ± 0.12, with minimum values of 17.4 and 16.2, and maxi mum values of21 and 19.3, respectively. Also, there is a significant difference be tween the mean values of sheep and goat's meat carcasses (p
Fat content: The mean values of fat percent in sheep and goat's meat were 3.72 ±
0.10 and 2.81± 0.10, with a minimum values of2.6 and 1.8, and maximum values of
5.1 and 4.3, respectively. Also, there is a significant difference between the mean values of sheep and goat's meat carcasses (p
3. Microbiological evaluation:
Total Mesophilic Bacterial Count: the mean values of total Mesophilic bacterial count cfu/ cm2 in sheep and goat's meat werel.O x 104 ± 2.3 x 103cfu/cm2, with minimum values of 6.0 x 102 and 1.4 x 102 cfu/cm2 , and maximum values of7.4 x
104 and 5.4 x 104 cfu/cm2
respectively. Also, there was a significant difference be
tween the mean values of total Mesophilic bacterial count in sheep and goat,s meat carcasses (p < 0.01).
1. Sensory evaluation:
All of the examined sheep and goat's meat were normal in color, odour and con sistency. This is may be due to the fact that all samples were collected from the abat toir short time after slaughtering and dressing of the carcasses.
2. Chemical evaluation:
pH Value: The mean values of pH in sheep and goat's meat were 5.76±0.10 and
5.68±0.01 with minimum values of5.62 and 5.57 and maximum values of5.94 and
5.8, respectively. Also there is a significant difference between the mean values of sheep and goat's meat carcasses (P
Protein content: The mean values of protein percent in sheep and goat's meat were
18.96± 0.13 and 17.89 ± 0.12, with minimum values of 17.4 and 16.2, and maxi mum values of21 and 19.3, respectively. Also, there is a significant difference be tween the mean values of sheep and goat's meat carcasses (p
Fat content: The mean values of fat percent in sheep and goat's meat were 3.72 ±
0.10 and 2.81± 0.10, with a minimum values of2.6 and 1.8, and maximum values of
5.1 and 4.3, respectively. Also, there is a significant difference between the mean values of sheep and goat's meat carcasses (p
3. Microbiological evaluation:
Total Mesophilic Bacterial Count: the mean values of total Mesophilic bacterial count cfu/ cm2 in sheep and goat's meat werel.O x 104 ± 2.3 x 103cfu/cm2, with minimum values of 6.0 x 102 and 1.4 x 102 cfu/cm2 , and maximum values of7.4 x
104 and 5.4 x 104 cfu/cm2
respectively. Also, there was a significant difference be
tween the mean values of total Mesophilic bacterial count in sheep and goat,s meat carcasses (p < 0.01).
Other data
| Title | QUALITY ASSESSMENT OF SHEEP AND GOAT'S MEATS | Other Titles | تقييم جودة لحوم الأغنام والماعز | Authors | Tofaha Mohamed Omar Atetallah | Issue Date | 2011 |
Recommend this item
Similar Items from Core Recommender Database
Items in Ain Shams Scholar are protected by copyright, with all rights reserved, unless otherwise indicated.