Bacterial profile of vacuum packed meat products in association with ph and nitrite content / Salma Mohammed Abdelrahem Swakit ; Supervised Nabil A. Yassien , Mohamed M. T. Emara

Thesis (M.Sc.) - Cairo University - Faculty of Veterinary Medicine - Department of Food Hygiene and Control

Forty samples, ten each from vacuum-packed roast chicken, roast turkey, roast beef and Salami were collected from different production lots of major Egyptian meat processing plants within the validity period. The samples were examined to determine bacterial count, nitrite content, pH, TVBN and TBARS content. Chicken and turkey roast samples generally had moderate sensory panel scores with significant (p<0.05) differences between different processing plants. On the other hand all roast beef and salami samples had very low sensory panel scores with non-significant difference between the different processing plants. The mean pH of chicken roast, turkey roast, beef roast and salami was 5.32, 5.33, 5.08 and 4.84 respectively with significant differences between the different processing plants. The mean values for TVBN were 15.35, 13.60, 13.02 and 28.80 (mg/100g) respectively. All chicken roast and beef roast showed acceptable TBARS values (below 0.5-1.0 mg malonaldehyde/kg meat), while products of half from turkey roast and only one of salami processing plants exceeded this limit. Residual nitrite content different significantly between investigated samples from different processing plants. The mean values were 11.62, 19.49, 8.19 and 4.48 ppm for chicken roast, turkey roast, beef roast and salami respectively. Different bacteriological groups of examined samples were high except Staph aureus which detected only in roast beef and salami

Issued also as CD