مرکز منطقه ای اطلاع رساني علوم و فناوري - Determination of some microbiological and chemical quality of mechanically seperated broiler meat

Abstract :

This study was made for defining some microbiological and chemical properties of mechanically deboned broiler meats. For this; a hundred mechanically seperated broiler meat were used, as a material. Mean value of dry matter, humidity, protein, lipid, ash and pH of deboned chicken meats were; 36.10%, 63.89%, 14.04%, 20.18%, 1.09% and 6.6 respectively. At research, calcium and phosphorus analysis have been made by Inductively Coupled Plasma, ICP and mean calcium and phosphorus values were 674.01 mg/kg and 503.38 mg/kg. According to microbiological analysis results; mean aerob mesophile total viable count 6.64 log cfu/g, Enterobacteriaceae spp. 3.95 log cfu/g, Micrococcus/Staphylococcus 5.12 log cfu/g, Pseudomonas spp. 4.24 log cfu/g, yeast/mold 2.19 log.cfu/g. Analysis of coliform group bacteria and E.coli has been made according to MPN techniques. Number of coliform bacteries were 3-45 MPN/g and E.coli were 3-45 MPN/g. At research, for determining coagulase positive staphylococcus; 395 suspect isolates were achieved. 20 of these isolate; were identified as coagulase positive staphylococcus. Seven of total 20 coagulase positive isolates were defined as S. aureus. To determine enterotoxin production ability of S. aureus; Ridascreen SET A, B, C, D, E tests were used. Eventually; 42.85% (3/7) enterotoxin A, 28.57% (2/7) enterotoxin D, 14.28% (1/7) enterotoxin A, B and 14.28% (1/7) enterotoxin A, B and C were identified among the isolates. At research, contamination of totally 100 mechanically deboned meat samples with 30% Salmonella spp.were identified. As a result, some microbiological and chemical properties of mechanically seperated broiler meats put forward with analysis finding according to the Turkish Food Codex was found to be over the legal limits.