Twenty random samples of "Beef" were examined ‘for organoleptic, chemical and bacteriological characters. The mean values of pH, moisture, protein, fat, rancidity, nitrites and Nacl were 6.14,60.25, 18.43, 21.04, 0.066, 74.95 and 2.38 respectively. Whereas the mean valucs of APC, enterobacteriacae count and Staph aureus count were 7.8x106, 1.2x104 and 2.8x103 respectively. No salmodellae nor Y.enterocolitica were isolated. Evaluation of the product was done during storage time.
ABD EL-AZIZ, A. (1997). QUALITY ASSURANCE OF A NEW LOCALLY PRODUCED MEAT PRODUCT " BEEF". Veterinary Medical Journal (Giza), 45(3), 345-352. doi: 10.21608/vmjg.1997.378355
MLA
A ABD EL-AZIZ. "QUALITY ASSURANCE OF A NEW LOCALLY PRODUCED MEAT PRODUCT " BEEF"". Veterinary Medical Journal (Giza), 45, 3, 1997, 345-352. doi: 10.21608/vmjg.1997.378355
HARVARD
ABD EL-AZIZ, A. (1997). 'QUALITY ASSURANCE OF A NEW LOCALLY PRODUCED MEAT PRODUCT " BEEF"', Veterinary Medical Journal (Giza), 45(3), pp. 345-352. doi: 10.21608/vmjg.1997.378355
VANCOUVER
ABD EL-AZIZ, A. QUALITY ASSURANCE OF A NEW LOCALLY PRODUCED MEAT PRODUCT " BEEF". Veterinary Medical Journal (Giza), 1997; 45(3): 345-352. doi: 10.21608/vmjg.1997.378355
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