E-ISSN 2536-9520 | ISSN 1110-2047
 

Original Article 


Quality Assurance of Some Heat-Treated Meat Meals

Omar K. Ezz-Eldin, Mohamed M. Mousa, Neveen F. Agamy.

Abstract
A total of ninety random samples of some heat treated meat meals represented by Beef cubes, Grilled Beef steak, Beef kofta (as meat meals) and grilled chicken breast, Shish Tawook, & Fried chicken breast (as chicken meat meals) (15 of each) were collected from meal's serving sites in one of steel production company, for chemical and microbiological evaluation. The mean values of FFA, TVN and TBA of meat meals beef cubes, grilled beefsteak and beef kofta were 1.030.11, 13.560.82 & 0.100.01; 1.170.18, 13.051.01 & 0.100.02 and 1.240.10, 14.881.15 & 0.140.03, respectively. While, in heat-treated chicken meat meals, grilled chicken, shish Tawook and fried chicken were 0.990.10, 12.230.56 & 0.170.06; 1.410.10, 13.180.91 & 0.080.003 and 1.020.12, 13.781.10 & 0.090.01, respectively. The mean values of aerobic plate count were 1.31030.36103, 4.8103 1.3103, and 2.51031.09103 cfu/g in examined beef cubes, grilled beefsteak and beef kofta, respectively. While in examined grilled chicken, shish Tawook and fired chicken were 1.25103 0.31103, 1.02103 0.18103 and 1.08103 0.35103 cfu/g, respectively. Enterobacteriaceae, coliforms and mold &yeast were detected in all examined meat meals at different incidence rate with different level. Staphylococcus aureus and E.coli were detected in 13.33 &13.33% ; 13.33 & 13.33% and 13.33 & 20% in examined beef cubes, grilled beefsteak and beef kofta, respectively. While in examined grilled chicken, shish Tawook and fried chicken were 13.33% &13.33%; 0 &13.33% and 6.67% &33.33%, respectively. On the other hand, Salmonella were not detected in all examined meat and chicken meat meals. Contaminated samples highlighted the need to implement food safety systems as HACCP in during manufacturing of meat meals.

Key words: Meat meals, Chicken meat meals, food borne pathogens, bacteriological evaluation


 
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How to Cite this Article
Pubmed Style

Ezz-Eldin OK, Mousa MM, Agamy NF. Quality Assurance of Some Heat-Treated Meat Meals. AJVS. 2021; 71(1): 102-110. doi:10.5455/ajvs.85827


Web Style

Ezz-Eldin OK, Mousa MM, Agamy NF. Quality Assurance of Some Heat-Treated Meat Meals. http://www.alexjvs.com/?mno=85827 [Access: November 18, 2021]. doi:10.5455/ajvs.85827


AMA (American Medical Association) Style

Ezz-Eldin OK, Mousa MM, Agamy NF. Quality Assurance of Some Heat-Treated Meat Meals. AJVS. 2021; 71(1): 102-110. doi:10.5455/ajvs.85827



Vancouver/ICMJE Style

Ezz-Eldin OK, Mousa MM, Agamy NF. Quality Assurance of Some Heat-Treated Meat Meals. AJVS. (2021), [cited November 18, 2021]; 71(1): 102-110. doi:10.5455/ajvs.85827



Harvard Style

Ezz-Eldin, O. K., Mousa, . M. M. & Agamy, . N. F. (2021) Quality Assurance of Some Heat-Treated Meat Meals. AJVS, 71 (1), 102-110. doi:10.5455/ajvs.85827



Turabian Style

Ezz-Eldin, Omar K., Mohamed M. Mousa, and Neveen F. Agamy. 2021. Quality Assurance of Some Heat-Treated Meat Meals. Alexandria Journal of Veterinary Sciences, 71 (1), 102-110. doi:10.5455/ajvs.85827



Chicago Style

Ezz-Eldin, Omar K., Mohamed M. Mousa, and Neveen F. Agamy. "Quality Assurance of Some Heat-Treated Meat Meals." Alexandria Journal of Veterinary Sciences 71 (2021), 102-110. doi:10.5455/ajvs.85827



MLA (The Modern Language Association) Style

Ezz-Eldin, Omar K., Mohamed M. Mousa, and Neveen F. Agamy. "Quality Assurance of Some Heat-Treated Meat Meals." Alexandria Journal of Veterinary Sciences 71.1 (2021), 102-110. Print. doi:10.5455/ajvs.85827



APA (American Psychological Association) Style

Ezz-Eldin, O. K., Mousa, . M. M. & Agamy, . N. F. (2021) Quality Assurance of Some Heat-Treated Meat Meals. Alexandria Journal of Veterinary Sciences, 71 (1), 102-110. doi:10.5455/ajvs.85827





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