الفهرس 
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Abstract
A grand total of ninety samples (each of 1 kg.) of fresh beef and liver (cattle) (45 beef samples collected from intercot region and 45 liver samples) were purchased from different butcher shops at Kalyobia Governorate. The samples were aseptically transported into a laboratory without undue delay.
Forty samples (each of 300 g.) of both fresh beef (20 samples) and liver (cattle) (20 samples) were kept at room temperature (>_ 28 - 34 °C) and ( 18 - < 28 °C) and examined physically, bacteriologically and chemically after 24 and 48 hrs. Another fifty samples (each of 700 g.) of both beef (25 samples) and liver (25 samples) were kept at chilling (2 - 5 ”c ) for 15 days and examined periodically after
zero,2,4,8,10,12 and 15 days.
This work was done to acheive the incipient spoilage and how long the fresh
meat and liver could be consumable during room temperature and chilling storage.
6.1. PAy,ski1111ulices : 6.1.1 Colour
The mean values of colour of fresh beef and liver at both two ranges of room temperature (> 28 - 34 °C) ( 18 - < 28 °C) were 99.1 & 100 for beef and 99.7 & 100
liver, respectively.
The mean values of colour of meat and liver after keeping 24 and 48 hrs. at
room temperature (>_ 28 - 34 °C) were 7.5 & 0.6 for meat and 23.9 & 2.3 for liver, respectively and after keeping at room temperature ( 18 - < 28 °C) for 24 and 48 hrs. were 34 & 15 for meat and 34.8 & 13.2 for liver.
The mean values of colour of beef meat and liver after keeping at chilling temperature (2-5 °C) for zero,2,4,8,10,12, and 15 days were 99.56, 84.24, 68.44, 30.88, 12.84, 6.12 and 1.64 for meat and 99.56, 85.8, 68.68, 27.24, 18.08, 10.16 and 3.96 for liver, respectively. 6. 1.2. Odour
The mean values of odour of fresh beef meat and liver at both tow ranges of
room temperature (28 - 34 °C ) and ( 18 - < 28 °C ) were 99.8 & 100 for meat
and 99.2 & 100 for live, respectively.
The mean values of odour of beef meat and liver after keeping at room
temperature for 24 and 48 hrs. were 0.4 & 0.1 for meat and 3.8 & 0.3 for liver, respectively and after keeping at ( 18 - < 28 °C) for 24 and 48 hrs.
were 22.9 & 7.4 for meat and 15.5 & 4.4 for liver, respectively.
The mean values of odour of beef meat and liver after keeping at chilling
temperature (2 - 5 °C) for zero ,2,4,8,10,12 and 15 days were 99.92, 79.24, 43.44, 13.08, 4.6, 1.32 and 0.12 for meat and 100, 80.96, 53.88, 19.32, 11.32, 4.52 and 1.00 for liver, respectively.
6.13. Appnranee
The mean values of appearance of fresh beef and liver at both two ranges of room temperature) were 99.8 & 100 for meat and
99.8 & 100 for liver, respectively.
Moreover, the mean values of appearance of beef meat and liver after keeping at > 28 - 34 °C for 24 and 48 hrs. were 4.2 & 0.4 for meat and 9 & 0.9 for liver, respectively, and after keeping at 18 - < 28 ”C for 24 and 48 hrs. were 30.3 & 9.5 for meat and 30.2 & 10.1 for liver, respectively.
On the other hand, the mean values of appearance of beef meat and liver after keeping at chilling temperature
(2 - 5 °C) for zero ,2,4,8,10,12 and 15 days were 99.6, 82.48, 65.72, 28.6, 11.72, 4.68 and 0.76 for meat and 100, 83.64, 66.28, 25, 16.68, 8.76 and 2.52 for liver,
respectively. 6.2. Microbiological Indices :
6.2.1 Aerobic plate count (APC)
The log. mean values of APC of fresh beef and liver at both ranges of room
temperature (>_ 28 - 34 °C) and ( 18 - < 28 °C) were 6.1 & 6.07 for meat and 6.45
& 6.11 for liver, respectively.
The log. mean values of APC of beef and liver after keeping at > 28 - 34 °C
for 24 and 48 hrs were 9.09 & 10.27 for meat and 8.86 & 9.77 for liver, while after keeping at 18 < 28 °C for the same period were 8.28 & 9.30 for meat and 8.17 &
8.97 for liver, respectively.
The log. mean values of APC of beef and liver after keeping at chilling
temperature (2 - 5 °C) for zero,2,4,8,10,12 and 15 days were 6.4, 7.06, 7.38, 8.8, 9.23, 9.63 and 10.51 for meat and 6.34, 6.95, 7.25, 8, 8.32, 8.53 and 9.54 for liver, respectively.
6.2.2 Pseudomonas Count
The log. mean values of Pseudomonas count of fresh beef and liver at both
ranges of room temperature (> 28 - 34 °C) and ( 18 - < 28 °C) were 3.91 & 3.55
for meat and 3.09 & 3.60 for liver,respectively.
The log. mean values of Pseudomonas count of beef and liver after keeping
at room temperature > 28 - 34 °C for 24 and 48 hrs. were 6.44 & 7.57 for meat and 5.37 & 6.19 for liver, respectively, and after keeping at room temperature 18 - < 28 °C for 24 and 48 hrs. were 5.89 & 6.98 for meat and 4.57 & 5.93 for liver,
respectively.
On the other, hand, the log. mean values of Pseudomonas count of beef and
liver when were kept at chilling (2 - 5 °C) for zero,2,4,8,10,12 and 15 days were 3.4, 4.39, 4.99, 7.15, 7.43, 7.61 and 8.26 for meat and 3.57, 4.09, 4.41, 5.13, 5.33, 5.56 and 6.01 for liver,respectively. The mean values of TVN of fresh beef and liver at both two ranges of room
temperature (>_ 28 - 34 °C) and ( 18 - < 28 °C) were 8.69 & 8.61 for meat and
9.18 & 9.17 for liver, respectively.
The mean values of TVN of beef and liver after keeping for 24 and 48 hrs.
at room temperature (>_ 28 - 34 °C ) were 42.66 & 52.78 and 31.31 & 41.33 for liver, respectively, and when kept at ( 18 - < 28 °C )for the same period were 31.31
& 41.33 for meat and 31.53 & 39.11 for liver, respectively.
The mean values of TVN of beef and liver after keeping at chilling (2 - 5 °C)
for zero,2,4,8,10,12 and 15 days were 8.69, 13.29, 17.22, 35.17, 40.26, 43.81 and 47.56 for meat and 9.23, 12.06, 16.06, 32.25, 34.50, 35.63 and 38.06 for liver, respectively.
Trimethylamine (TMA)
The mean values of TMA of fresh beef and liver at both two room
temperature ranges (>_ 28 - 34 °C) and ( 18 - < 28 °C) were 1.41 & 1.37 for meat and 1.27 & 1.39 for liver, respectively.
The mean values of TMA (> 28 - 34 °C) for 24 and 48 hrs. liver and when kept at ( 18 - < of beef and liver when kept at room temperature were 10.00 & 11.25 for meat and 8.24 & 8.85 for 28 °C ) for 24 and 48 hrs. were 7.77 & 9.29 for
period were 1.19 & 1.75 for meat and 0.89 & 0.39 for liver, respectively.
The mean values of urea of beef and liver when kept at chilling temperature (2 - 5 °C) for zero,2,4,8,10,10,12 and 15 days were 1.44, 0.48, 0.47, 1.39, 0.89, 1.28 and 1.36 for meat and 2.46, 2.24, 1.03, 1.73, 1.05, 0.78 and zero for liver, respectively.
Creatinine
The mean values of creatinine of fresh beef and liver at both two ranges of
room temperature (>_ 28 - 34 °C) and ( 18 - < 28 °C) were 14.88 & 13.83 for meat and 23.92 & 24.79 for liver, respectively.
The mean values of creatinine of fresh and liver when kept at room temperature (>_ 28 - 34 °C ) for 24 and 48 hrs.were 26.68 & 22.99 for meat and 30.76 & 18.63 for liver, respectively, and after keeping at 18 - < 28 °C for 24 and 48 hrs. 18.83 & 17.39 for meat and 28.00 & 30.11 for liver, respectively.
The mean values of creatinine of fresh beef and liver when were kept at chilling temperature ( 2 - 5 °C) for zero,2,4,8,10,12 and 15 days were 17.00, 15.11, 32.77, 9.59, 9.78, zero and zero for meat and 29.51, 24.77, 28.13, 54.82, 2.67, zero and zero for liver, respectively.
h’ic Add
The mean values of uric acid of fresh beef and liver at both two ranges of
room temperature (>_ 28 - 34 °C) and ( 18 - < 28 °C) were 6.93 & 4.77 for meat and 29.07 & 26.43 for liver, respectively.
The mean values of uric acid of fresh beef and liver when kept at room temperature (>_ 28 - 34 °C ) for 24 and 48 hrs. were 101.15 & 0.00 for meat and 44.42 & 16.33 for liver, respectively, and after keeping at room temperature
( 18 - < 28 °C) for the same period were 45.90 & zero for meat and 33.10 & 36.26 for liver, respectively.
The mean values of uric acid of fresh beef and liver after keeping at chilling temperature (2 - 5 for zero,2,4,8,10,12 and 15 days were 5.03, 6.95, 27.15, zero, zero, zero and zero for meat and 28.04, 34.17, 21.71, 27.08, 24.11, 4.91 and zero for liver, respectively.
63.3, LI ti11011LWes:
6.3 3, Thiobarbituric Acid Number ntA
The mean values of TIM of fresh beef and liver at both two ranges of room
temperature (>_ 28 - 34 °) and ( 18 - < 28 °) were 0.091 & 0.109 for meat and
0.108 & 0.077 for liver, respectively.
The mean values of TBA of fresh beef and liver after keeping at room
temperature (>_ 28 - 34 ° ) for 24 and 48 hrs. were 0.526 & 0.738 for meat and 0.469 & 0.707 for liver and when kept at 18 - < 28 for 24 and 48 hrs. were 0.341 & 0.597 for meat and 0.340 & 0.447 for liver, respectively.
The mean values of TBA of fresh beef and liver after keeping at chilling temperature (2 - 5 ’) for zero,2,4,8,10,12 and 15 days were 0.093, 0.182, 0.215, 0.403, 0.445, 0.540 and 0.611 for meat and 0.095, 0.165, 0.212, 0.451, 0.513, 0.567 and 0.661 for liver, respectively.
63,4 Eatuy indlees
A e Aminotransfer, se AST or
The mean values of AST of fresh beef and liver at both two ranges of room temperature (>_ 28 - 34 °) and ( 18 - < 28 °) were 14.36 & 14.60 for meat and
15.61 & 13.53 for liver, respectively.
The mean values of AST of fresh beef meat and liver after keeping at room
temperature (>_ 28 - 34 ° ) for 24 and 48 hrs. were 19.49 & 20.52 for meat and 18.23 & 21.10 for liver, respectively, and when kept at 18 - < 28 ° for 24 and 48 hrs. were 16.70 & 18.53 for meat and 14.22 & 19.60 for liver, respectively.
The mean values of AST of fresh beef and liver when kept at chilling temperature (2 - 5°) for zero,2,4,8,10,12 and 15 days 10.99, 10.82 and 10.52 for meat and 13.24, 16.24, 14.56, 9.75, 10.70, 10.00 and 10.49 for liver, respectively.
anine Amino r nsferase ALT or CPT
The mean values of ALT of fresh beef and liver at both two ranges of room temperature (>_ 28 - 34 ° ) and ( 18 - < 28 °) were 12.30 & 12.34 for meat and
13.74 & 14.71 for liver, respectively.
The mean values of ALT of fresh beef meat and liver when kept at room
temperature (>_ 28 - 34 ° ) for 24 and 48 hrs. were 15.23 & 18.60 for meat and 18.31 & 21.87 for liver and after keeping at 18 - < 28 ° for the same period 12.67 & 14.95 for meat and 16.28 & 19.09 for liver, respectively.
The mean values of ALT of fresh beef and liver after keeping at chilling temperature (2 - 5 0) for zero,2,4,8,10,12 and 15 days were 11.25, 12.92, 13.02, 8.38, 6.27, 6.95 and 6.19 for meat. and 13.44, 16.24, 14.84, 9.59, 4.55, 5.00 and 5.23 for liver respectively.
3 Alkaline Phos hatase
The mean values of Alkaline phosphatase of fresh beef and liver at both two
ranges of room temperature (>_ 28 - 34 ) and ( 18 - < 28 ” ) were 0.456 & 0.317
for meat and 0.998 & 1.248 for liver, respectively.
The mean values of Alkaline phosphatase of fresh beef and liver after keeping
at room temperature (>_ 28 - 34 °) for 24 and 48 hrs. were 2.452 & 0.384 for meat and 1.471 & 0.481 for liver, respectively and when kept at 18 - < 28 ° for the same period were 0.784 & 0.384 for meat and 1.369 & 0.593 for liver, respectively.
The mean values of Alkaline phosphatase of fresh beef and liver after keeping at chilling temperature (2- 5 0) for zero,2,4,8,10,2 and 15 days were 0.392, 0.606, 0.760, 1.188, 0.461, 0.332 and 0.111 for meat and 1.196, 1.859, 0.424, 0.833, 0.601, 0.616 and 0.197 for liver, respectively.