Influence of best thawing method to reduce microbial load in red meats
العناوين الأخرى
تأثير أفضل طريقة لإذابة اللحوم المجمدة في التقليل من الحمل الجرثومي في اللحوم الحمراء
المؤلفون المشاركون
Abd al-Hamid, Rad
al-Ubaydi, Zafir Abd Ali
Sallum, Fuad Kamil
المصدر
Iraqi Journal of Veterinary Medicine
العدد
المجلد 40، العدد 1 (30 يونيو/حزيران 2016)، ص ص. 157-160، 4ص.
الناشر
تاريخ النشر
2016-06-30
دولة النشر
العراق
عدد الصفحات
4
التخصصات الرئيسية
الموضوعات
الملخص EN
The current study was carried out at the college of veterinary medicine, University of Baghdad, for three months.
The main objective of this study was to evaluate the effect of different thawing method of frozen minced red meat to reduce its bacterial load.
Four thawing methods were used where the tap water at 18 °C for two hours was used in the first method, while the hot water at 40 °C for 1.5 hours was used in the second method and in the third method the frozen minced meat samples were left at room temperature (28 °C) for two hours, where as in the fourth method the frozen meat samples were stored inside the refrigerator at 4 °C for 20 hours.
Data revealed that there were significant differences (P<0.05) in the mean values of total aerobic bacterial counts between the tap water, room temperature and the refrigeration thawing methods and were lower than the standard limits recorded by ICOSQ and were ranged between 4.84 to 6.0 log cfu/gm of meat.
On the other hand these data revealed that thawing in hot water had non significantly (P>0.05) the highest counts of total aerobic bacterial counts in comparison to the other mentioned three thawing methods and were ranged from (6.04–7.9) log cfu/gm of meat, which were higher than the standard limits recorded by ICOSQC.
In conclusion on the basis of this investigation, it is pointed out that thawing of frozen minced red meat inside the refrigerator for overnight was the best and suitable to get meat with stable microbiological quality.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Abd al-Hamid, Rad& al-Ubaydi, Zafir Abd Ali& Sallum, Fuad Kamil. 2016. Influence of best thawing method to reduce microbial load in red meats. Iraqi Journal of Veterinary Medicine،Vol. 40, no. 1, pp.157-160.
https://search.emarefa.net/detail/BIM-701657
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Abd al-Hamid, Rad…[et al.]. Influence of best thawing method to reduce microbial load in red meats. Iraqi Journal of Veterinary Medicine Vol. 40, no. 1 (2016), pp.157-160.
https://search.emarefa.net/detail/BIM-701657
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Abd al-Hamid, Rad& al-Ubaydi, Zafir Abd Ali& Sallum, Fuad Kamil. Influence of best thawing method to reduce microbial load in red meats. Iraqi Journal of Veterinary Medicine. 2016. Vol. 40, no. 1, pp.157-160.
https://search.emarefa.net/detail/BIM-701657
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references : p. 159-160
رقم السجل
BIM-701657
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر