Physicochemical and microbiological proprieties of some meat products in Sharkia governorate, Egypt

Abstract EN

Meat and meat products differ in their physical and chemical properties dependingon the characteristic of meat cuts, the additional material and the method of manufacture.

The presentinvestigation was planned to evaluate the physical and chemical quality for some types of local meatproducts, such as beef burger and luncheon, collected from local markets in Zagazig city, SharkiaGovernorate, Egypt.

Microbiological and physicochemical proprieties of nine meat products (3samples of beef burger of Americana, Halwani and Fragello, 3 samples of beef luncheon ofAmericana, Halwani and Fragello and 3 samples of chicken luncheon of Americana, Halwani andFragello) were carried out.

The obtained results declared that samples of beef burger produced byFragello contained the lowest parameter of total protein (14.7% ), while samples of beef burgerproduced by Americana showed the highest values (16.90% ).

Beef and chicken luncheon produced byFragello contained the highest values of total protein (16.0% and 15.05% ) respectively.

Also, samplesof beef burger and beef, chicken luncheon produced by Fragello contained the highest values of totalfat.

Regarding the microbiological evaluation, results showed that the lowest content of total bacteriacount was observed in different meat products such as luncheon Halwani, coliform group andstaphylococci were not detected in all products.

Also, beef burger, beef and chicken luncheon samplesof Halawani had high values of yellowness (b), and redness (a).

However, the microbiologicalevaluation indicated that Halwani products were the best.