Author/Authors :
youssef, hani e. alexandria university - faculty of veterinary medicine - food control department, Egypt , ibrahim, hossam a. alexandria university - faculty of veterinary medicine - food control department, Egypt , ali, sherif a. alexandria university - faculty of veterinary medicine - food control department, Egypt , samaha, ibrahim a. alexandria university - faculty of veterinary medicine - food control department, Egypt
Abstract :
A total of 20 freshly slaughtered beef meat samples were collected from different butcher shops in Behera province. And examined for spoilage indices (spoilage markers) and microbiologically. The results revealed that the mean value of pH of the examined beef meat was 6.5±0.3, at Zero Time, 5.8±0.3 at 24h, 5.9±02 at 48h, 6.3±0.2 at 72h and 6.5±0.2 at 96h respectively. While the mean value of TVB-N (mg/ 100gm) of the examined beef meat was7.3±3.2 at Zero Time, 9.2±2.8 at 24h , 11.8±1.9 at 48h , 16.4±3.4 at 72h, 22.6±3.4 at 96h respectively. Also the mean value of aerobic plate count (APC) of the examined beef meat was1.1x105±1.2x104 at Zero Time, 2.3x105±3.6x104 at 24h , 9.2x105±2.2x105 at 48h , 5.2x106±1.3x106 at 72h, 4.6x107±9.6x106at 96h respectively. And the mean value of Psychrophilic count of the examined beef meat was 7.1x103±1.6x103 at Zero Time, 1.1x104±9.1x103 at 24h , 6.8x104±1.3x104 at 48h , 5.2x105±1.1x105 at 72h and 1.1x106±9.6x105at 96h respectively. While the mean value of Enterobacteriaceae count of the examined beef meat was 7.2x103±1.4x103 at Zero Time, 8.1x103±1.8x103 at 24h, 1.3x104±9.6x103 at 48h, 1.2x105±7.2x104at72h and 8.3x105±2.6x105 at 96h respectively. And the mean value of Coliform count of the examined beef meat was 5.1x103±1.2x103 at Zero Time, 6.5x103±1.5x103,at24h, 1.2x104±8.5x103 at 48h, 1.1x105±6.1x104at 72h, and 6.3x105±1.5x105 at 96h respectively. Also the mean value of Staphylococci count of the examined beef meat was 5.2x103±1.2x103 at Zero Time, 6.4x103±1.5x103 at 24h , 1.2x104±8.4x103, at 48h , 0.9x105±6.2x104at 72h and 5.8x105±1.6x105 at 96h respectively. And the mean value of mould count of the examined beef meat was 9.2x102±2.3x102,at Zero Time, 1.1x103±5.6x102, at 24h , 1.3x103±9.2x102, at 48h , 2.4x103±1.1x103at 72h and 3.2x104±1.3x104 at 96h respectively. And finally the mean value of yeast count of the examined beef meat was 3.1x102±1.1x102, at Zero Time, 4.2x102±1.6x102, at24h, 9.6x102±2.4x102, at 48h, 1.4x104±9.6x103at 72h and 2.5x104±1.6x104 at 96h respectively.
