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| 003 | EG-GiCUC | ||
| 005 | 20250223032818.0 | ||
| 008 | 210918s2021 ua dh f m 000 0 eng d | ||
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_aEG-GiCUC _beng _cEG-GiCUC |
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| 041 | 0 | _aeng | |
| 049 | _aDeposite | ||
| 097 | _aM.Sc | ||
| 099 | _aCai01.07.09.M.Sc.2021.Ib.M | ||
| 100 | 0 | _aIbrahim Mohamed Mohamed Abdellatif | |
| 245 | 1 | 0 |
_aMicrobiological and chemical evaluation of some meat products sold in Giza Area (Egypt) / _cIbrahim Mohamed Mohamed Abdellatif ; Supervised Abdelrahman Mohamed Khalaf Allah , Galal Mahmoud Khalaf Allah , Mohamed Emad Eldeen Abdelaziz |
| 246 | 1 | 5 | _aالتقييم الميكروبيولوجى والكيميائى لبعض منتجات اللحوم المباعة فى (منطقة الجيزة) مصر |
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_aCairo : _bIbrahim Mohamed Mohamed Abdellatif , _c2021 |
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_a116 P. : _bcharts , facsimiles ; _c25cm |
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| 502 | _aThesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology | ||
| 520 | _aThe aim of this work was to evaluate microbiological contamination occurring in luncheon and pastrami meat sliced and packaged at supermarkets to assess the hazard of this kind of product for consumers. A total of 18 samples of luncheon and pastrami meats were randomly collected from three companies (A, B and C) from three different retail outlets in Giza city, Egypt. Gross chemical composition and thiobarbituric acid (TBA) of all examined samples were also previously evaluated. Regarding to the microbiological estimation such as total aerobes, total mould and yeast, psychrophilic bacteria, Staphylococcus aureus, Bacillus cereus and Salmonella, Shigella, coliform and E. coli were estimated.The results indicated that there were no significant differences between 3 companies for luncheon and pastrami samples in gross chemical composition where company C had higher contents of crude protein, ether extract, total ash and sodium nitrite when compared with other companies for luncheon samples. In contrast, B Company was higher in moisture content, crude protein, ether extract and sodium nitrite than other companies for pastrami samples. Regarding to the results of microbiological estimation; there were no clearly significant differences between 3 companies for luncheon and pastrami samples. Furthermore, Salmonella, Shigella spp and E. Coli were not detected in all examined samples whether luncheon or pastrami. Regarding to luncheon and pastrami samples stored at low temperature (5{u00B0}) at various periods (0, 2, 4 and 7 days); it is noticed that there were clearly significant differences between all periods for mean of all examined luncheon and pastrami samples especially among zero time and 7 days but other periods; no significant differences were detected | ||
| 530 | _aIssued also as CD | ||
| 653 | 4 | _aGross composition | |
| 653 | 4 | _aLuncheon meat | |
| 653 | 4 | _aPastrami | |
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_aAbdelrahman Mohamed Khalaf Allah , _eSupervisor |
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_aGalal Mahmoud Khalaf Allah , _eSupervisor |
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| 700 | 0 |
_aMohamed Emad Eldeen Abdelaziz , _eSupervisor |
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| 856 | _uhttp://172.23.153.220/th.pdf | ||
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_aShimaa _eCataloger |
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