Evaluation of some chemical and bacterial quality parameters of mechanically deboned chicken meat

Document Type : Original Article

Authors

1 Department of Food Hygiene, Animal Health Research Institute, Dokki - Egypt.

2 Department of Food Hygiene, Animal Health Research Institute, Giza branch - Egypt.

Abstract

     Mechanically Deboned Chicken Meat (MDCM) is the raw material removed from the skeleton bone tissues by grinding the starting materials such as frame, backs and necks by passing it through a sieve under high pressure. A total number of 60 samples of MDCM were collected from some chicken factories and supermarkets in Cairo governorate and subjected to laboratory examinations to assess their chemical and bacterial quality parameters. Results revealed that the mean percent values of the proximate chemical composition were 63.96± 3.21, 12.84 ±1.62 and 19.43±4.37% for moisture, protein and fat contents, respectively. The mean values of Total Volatile Bases- Nitrogen [(TVB-N) (mg/100g)] and Thiobarbituric acid number [(TBA) (mg Mal/Kg)] were 6,92±1.49 and 0.437±0.138 respectively. The enumeration of the total bacterial count (cfu/g), Staphylococcus aureus (cfu/g) and coliforms counts (mpn/g) were 2.15X106±2.73X105, 1.52×10²±6.21×10 and 7.40X102±1.84X102 respectively while, the number of the positive samples for Escherichia coli and Salmonella Food- poisoning micro-organisms were 5 (8.33%) and 1 (1.67%) from 60 samples respectively.
 

Main Subjects

Veterinary Medical Journal (Giza)
Volume 59, Issue 4
October 2011
Pages 149-163

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