Quality Assurance Of Camel's Meat
Hani Mohamed Eid Abou Youssef;
Abstract
A total of 100 random samples of camel's meat (50 of each fore-quarter and hind quarter) were collected from one abattoir at Al-Boheira province to determine their physical, chemical and microbiological quality . The obtained results revealed the following :
1. Sensory Evaluation :
All the examined camel's meat samples were normal in color, odor and consistency due to the examined samples were collected freshly and directly after slaughtering of camels .
2. Chemical Examination :
pH value : The mean values of pH of fore and hind quarters in camel's meat were 5.77 ± 0.02 and 5.71 + 0.02 with minimum values of 5.52 and 5.51 of fore quarter and maximum values of 6.25 and 6.11 of hind quarter respectively.
Total volatile nitrogen : The mean value of the total volatile nitrogen value (TVN) (mg%) of fore and hind quarters in camel's meat were 14.39 + 0.83 and 12.60 ± 0.78 with minimum values of 5.52 and 3.71 of fore quarter and maximum values of31.64 and 27.52 of hind quarter respectively.
Thiobarbituric acid value : The mean values of TBA mg% of fore and hind quarters of camel's meat were 0.16 + 0.01 and 0.13 + 0.01 with minimum
values of0.04 and 0.03 and maximum values of0.30 and 0.27.respectively.
3. Microbiological Examination :
Total Aerobic Bacterial Count : The mean values of total aerobic bacterial counts cfu/g in fore and hind quarters of camel's meat were 2.3 x 105 ±
1.9 x 104 and 3.4 x 105 ± 3.2 x 104 , with minimum values of2.2 x 104 and 4.8 x
104 and maximum values of 7.9 x 105 and 2.1 x 106 , respectively .
Total Enterobacteriaceae Count The mean values of total
Enterobacteriaceae counts cfu/g in fore and hind quarters of camel's meat were
3.1 x 104 + 3.75 x 103 and 4.6 x 104 + 4.73 x 103 , with minimum values of 1.40
1. Sensory Evaluation :
All the examined camel's meat samples were normal in color, odor and consistency due to the examined samples were collected freshly and directly after slaughtering of camels .
2. Chemical Examination :
pH value : The mean values of pH of fore and hind quarters in camel's meat were 5.77 ± 0.02 and 5.71 + 0.02 with minimum values of 5.52 and 5.51 of fore quarter and maximum values of 6.25 and 6.11 of hind quarter respectively.
Total volatile nitrogen : The mean value of the total volatile nitrogen value (TVN) (mg%) of fore and hind quarters in camel's meat were 14.39 + 0.83 and 12.60 ± 0.78 with minimum values of 5.52 and 3.71 of fore quarter and maximum values of31.64 and 27.52 of hind quarter respectively.
Thiobarbituric acid value : The mean values of TBA mg% of fore and hind quarters of camel's meat were 0.16 + 0.01 and 0.13 + 0.01 with minimum
values of0.04 and 0.03 and maximum values of0.30 and 0.27.respectively.
3. Microbiological Examination :
Total Aerobic Bacterial Count : The mean values of total aerobic bacterial counts cfu/g in fore and hind quarters of camel's meat were 2.3 x 105 ±
1.9 x 104 and 3.4 x 105 ± 3.2 x 104 , with minimum values of2.2 x 104 and 4.8 x
104 and maximum values of 7.9 x 105 and 2.1 x 106 , respectively .
Total Enterobacteriaceae Count The mean values of total
Enterobacteriaceae counts cfu/g in fore and hind quarters of camel's meat were
3.1 x 104 + 3.75 x 103 and 4.6 x 104 + 4.73 x 103 , with minimum values of 1.40
Other data
| Title | Quality Assurance Of Camel's Meat | Other Titles | توكيد جودة لحوم الجمال | Authors | Hani Mohamed Eid Abou Youssef | Issue Date | 2010 |
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