Microbial and chemical evaluation of broiler’s skin as co-product incorporated in meat industry

Abstract EN

Thirty samples of freshly slaughtered broiler frame with skin were obtained from small scale poultry processing plant in Cairo and Giza markets.

Samples of neck and breast skin were examined for Total colony count, Psychotropic count, Staphylococcus aurous count, Coliform Count, presumptive E.

coli count and total yeast and mound count.

In addition isolation of Salmonella spp.

and thermo tolerant Campylobacter were performed.

Lower bacterial counts were recorded in cooked samples, with mean value of 7.6 ± 0.18, 5.68 ± 0.16, 5.12 ± 0.14, 3.6 ± 0.3, 2.3 ± 0.39 and 0.37 ± 6.85 log 10 cfu /g in raw samples and 0.91 ± 0.27, 0.74 ± 0.21, 0.56 ± 0.19, 1.1 ± 3 > 0.13 and 2.44 ± 0.12 log10 cfu / g in cooked samples respectively.

The incidence of S.

aurous, Salmonella and Campylobacter jejuni in raw skin samples were 66.7 %, 20 %, and 56.6 %, respectively.

While S.

aurous was unexpectedly isolated from cooked samples.

Fat content was estimated by using Sohexelt method and fatty acids content of methyl ester were determined.