PHYSICOCHEMICAL AND MICROBIOLOGICAL PROPRIETIES OF SOME MEAT PRODUCTS IN SHARKIA GOVERNORATE, EGYPT

Document Type : Original Article

Authors

Food Sci. Dept., Fac. Agric., Zagazig Univ., Egypt

Abstract

Meat and meat products differ in their physical and chemical properties depending
on the characteristic of meat cuts, the additional material and the method of manufacture. The present
investigation was planned to evaluate the physical and chemical quality for some types of local meat
products, such as beef burger and luncheon, collected from local markets in Zagazig city, Sharkia
Governorate, Egypt. Microbiological and physicochemical proprieties of nine meat products (3
samples of beef burger of Americana, Halwani and Fragello, 3 samples of beef luncheon of
Americana, Halwani and Fragello and 3 samples of chicken luncheon of Americana, Halwani and
Fragello) were carried out. The obtained results declared that samples of beef burger produced by
Fragello contained the lowest parameter of total protein (14.7%), while samples of beef burger
produced by Americana showed the highest values (16.90%). Beef and chicken luncheon produced by
Fragello contained the highest values of total protein (16.0% and 15.05%) respectively. Also, samples
of beef burger and beef, chicken luncheon produced by Fragello contained the highest values of total
fat. Regarding the microbiological evaluation, results showed that the lowest content of total bacteria
count was observed in different meat products such as luncheon Halwani, coliform group and
staphylococci were not detected in all products. Also, beef burger, beef and chicken luncheon samples
of Halawani had high values of yellowness (b), and redness (a). However, the microbiological
evaluation indicated that Halwani products were the best.

Keywords

Zagazig Journal of Agricultural Research
Volume 46, Issue 1
January and February 2019
Pages 81-90

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