الفهرس 
Cover Page Title in EnglishOnly 14 pages are availabe for public view
 |  | from | 125 |  |  |
| | | from | 125 | | |
Abstract
The present study was conducted on a total of 100 random samples of meat products represented by minced meat, sausage, pastrami and luncheon (25 of each) was collected from different supermarkets of different sanitation levels at Alexandria province. The collected samples were examined chemically and microbiologically.The results revealed that:1-pH values: pH of the examined meat products samples were 5.63 ± 0.12, 5.62± 0.08, 5.6±0.13 and 5.62±0.11 with minimum values of 5.46, 5.53, 5.46 and 5.46 and maximum values of 5.84, 5.77, 5.78 and 5.78 for minced meat, Sausage, Pastrami and luncheon, respectively. Also, there no significant difference between the mean values of pH in different meat products p <0.05. 2-The total volatile nitrogen (mg %): In meat products were ranged from 3.05 to 7.74, 3.05 to 8.87, 4.59 to 10.74 and 3.05 to 8.87 with an average of 3.23 ± 2.1,6.20±2.4,7.40±3.2 and 6.21±2.2for minced meat sausage, Pastrami and luncheon respectively. Also, there is a significant difference between the mean values of thiobarbituric acid mg % in luncheon and all meat products (minced meat, sausage and Pastrami) P <0.05 according to the Egyptian Standards. 3- The Thiobarbituric acid: (mg %) Mean values mg% in meat products were ranged from 0.02 to 0.18, with an average of 0.10± 0.05 and 0.06 to0.18, with an average of 0.12± 0.04and 0.02 to 0.18 with an average 0.11 ± 0.05 and 0.02 to 0.27 with an average 0.14 ± 0.09 mg%, for minced meat sausage, Pastrami and luncheon respectively. Also there is no significant difference between the mean values of thiobarbituric acid mg% in minced meat, sausage and pastrami at P 0.01.and there is a significant difference between the mean values of thiobarbituric acid mg% between luncheon and all meat products (minced meat, sausage and Pastrami) P <0.05 according to the Egyptian Standards 2005. 4-The mean values of total aerobic bacterial count: aerobic bacterial count were ranged from 4.8×〖10〗^4 to 8.5×〖10〗^6 ,3.5×〖10〗^4 to 9.7 ×〖10〗^6,5.0 ×〖10〗^3 to 8.4 ×〖10〗^5 and 4.7 ×〖10〗^3 to 9.7 ×〖10〗^4cfu/g for Minced meat, Sausage, Pastrami and Luncheon respectively,withmean values6.7×〖10〗^5±2.2×〖10〗^4for Minced meat, 8.9×〖10〗^5 ±3.3×〖10〗^4 for Sausage, 2.0×〖10〗^5 ±1.9×〖10〗^4 for Pastrami and3.2×〖10〗^4 ±1.6×〖10〗^4cfu/g for Luncheon.There is no significant difference between the mean values of minced meat and sausageand there is a significant different between the mean values of both pastrami, Luncheon P 0.05 according to the EOS (1042/ 2005).<b5-The mean values of total Enterobacteriaceae count: The Enterobacteriaceae count cfu/g of minced meat were ranged from 5×〖10〗^3to 3.2×〖10〗^4with a mean value 1.1×〖10〗^4±1.2×〖10〗^3, for sausage were ranged from 6×〖10〗^3to 2.2×〖10〗^4with a mean value1.3×〖10〗^4±1.6×〖10〗^3, for Pastrami were ranged from 5×〖10〗^3to 1.9×〖10〗^4with a mean value 1.1×〖10〗^4±1.42×〖10〗^3, for Luncheon were ranged from 3×〖10〗^2to 2.3×〖10〗^3with a mean value of 1.3×〖10〗^3±1.24×〖10〗^2.cfu/g .Respectively. Is evident also, from data presented that Enterobacteriaceae count cfu/ g was significantly different (P≤0.05) between Pastrami and Sausage. And Luncheon, while no significant difference was found between minced meats with sausage. 6. The mean values of total Coliforms count: The total coliforms count in minced meat were ranged from 3×〖10〗^3to 2×〖10〗^4 with a mean value of 9.1×〖10〗^3±5.1×〖10〗^2, Sausage samples were ranged from 2×〖10〗^3to 1.1×〖10〗^4with a mean value of 8.7×〖10〗^3±1.10×〖10〗^2, Pastrami samples were ranged from 1.4×〖10〗^3to 1.1×〖10〗^4with a mean valueof 8.2×〖10〗^3±1.4×〖10〗^2and Luncheon samples were ranged from 1.8×〖10〗^2to 1.7×〖10〗^3with a mean value of 9.1×〖10〗^2±2.1×〖10〗^2cfu/g, respectively.The mean values of Coliforms count were significantly different (P< 0.05) between Pastrami and Sausage with Minced meat and Luncheon, while no significant difference was found between minced meats with sausage.7. The mean values of Total Staphylococci count:The examined samples of meat products, the Staphylococci count cfu/g in minced meat samples ranged from 1×〖10〗^4to 4.2×〖10〗^4with a mean value1.2×〖10〗^4±1.2×〖10〗^3, Sausage ranged from 1.4×〖10〗^4 to 3.8×〖10〗^4with a mean value of2.8×〖10〗^4±1.2×〖10〗^3, Pastrami ranged from 3×〖10〗^3to 2.5×〖10〗^4with a mean value of 2.1×〖10〗^4±4.4×〖10〗^3and Luncheon ranged from 6×〖10〗^2to 2.9×〖10〗^4with a mean value of 8.1×〖10〗^2±1.2×〖10〗^3.cfu/g, respectively. Also there was significant difference (P≤05) between the mean values of Staphylococci count of all the examined meat products samples except Luncheon showed the highest Staphylococcal count followed by Sausage, Minced meat then Luncheon that showed lowest Staphylococcal count. 8. The mean values of Total yeast and mould count: In meat products the Yeast count cfu/g of minced meat product samples was ranged from 7×103 to 3.2 ×104 with a mean value of 1.6 × 104 ± 2.2 ×103, Sausage samples was ranged from 5 ×103 to 1.7 ×104 with a mean value of 1.1 × 104±6.7 ×103, Pastrami samples were ranged from 6 × 104to 1.3 ×105 with a mean value 9.1 × 104± 4.1 ×103 and Luncheon samples was ranged from 6 ×102 to 1.9 ×103 with a mean value 1.1 × 103±7.1 ×104.cfu/ g. Respectively.The data presented that Pastrami meat product samples had the higher Yeast count cfu/g with significant difference (P≤0.05) with minced meat and Luncheon, also, Yeast count cfu/g of Pastrami samples was significantly different with those of minced meat and Luncheon. While Yeast count/gram of Sausage was the lowest with no significant difference with Luncheon. Data presented that showed mould count cfu/g of minced meat samples were ranged from 1×〖10〗^3to 1.1×〖10〗^4with a mean value of 8.2 ×103±1.2 ×103, Sausage samples were ranged from 1×〖10〗^3to 1.9×〖10〗^4with a mean value of9.1×〖10〗^3±1.6×〖10〗^3, Pastrami samples were ranged from 1 × 104 to 5 ×105 with a mean value of 9.3 × 104±1.8 ×104 and Luncheon samples were ranged from 2 ×102 to 6 ×103 with a mean value of 8.9×〖10〗^2±1.6×〖10〗^2, respectively. Data presented showed that mould count cfu/g was no significantly different (P≤0.05) between Pastrami and Luncheon with Minced meat and Sausage, while significant difference was found between Pastrami with sausage and between minced meats with Luncheon.9. The mean values of Enteropathogenic E.coli : All the serotype of enteropathogenic E.coli isolated from different examined meat samples wasO_(55K_57 ) was 2 (8%), 2 (8%), 2 (8%), and 1 (4%) for minced meat, sausage, pastrami and luncheon, respectively. The serotype O_(111K_58 ) was 1(4%), 2 (8%), 1 (4%), and 0 (0%) for minced meat, sausage e, pastrami and luncheon respectively. The serotypeO_(114K_96 )was 2 (8%), 1 (4%), 1 (4%) and 0 (0%) for minced meat, sausage, pastrami and luncheon respectively. The serotype O_(119K_69 )was 1 (4%),1 (4%), 1 (4%) and 0 (0%) for minced meat, sausage, pastrami and luncheon respectively. The serotype O_(125K_70 )was 2(8%), 1 (4%), 1 (4%) and 1 (4%) for minced meat, sausage, pastrami and luncheon respectively. For serotypeO_(126K_71 ) was 1 (4%),1 (4%),1 (4%) and 0 (0%) for minced meat ,sausage ,pastrami and luncheon, respectively . The serotype O_(127K_63 ) was 1(4%),1 (4%),1 (4%) and 0 (0%)for minced meat ,sausage ,pastrami and luncheon. respectively .10. The mean values of Salmonellae count: The serotypes of Salmonellaorganisms isolated from minced meat, sausage, Pastrami and Luncheon were Salmonella Typhi and Salmonella Entertidiesfor each (8%), Salmonella Para-typhi (4%) for minced meat, and were Salmonella Typhi (12%), Salmonella Entertidies (4%), Salmonella Para-typhi (8%) for Sausage, and were Salmonella Typhi (8%), SalmonellaEntertidies (4%), Salmonella Para-Typhi (4%) for Pastrami, and were Salmonella Typhi (0%), Salmonella Entertidies (4%), Salmonella Para-Typhi (0%) for Luncheon. Respectively. The hygienic significant of increased total bacterial count ,the Enterobacteriaceae counts, the Coliform count ,the staphylococci count ,mould count and yeast count above the permissible limits and there public health hazard as well as the recommended measures to lower this contamination were discussed. The public health hazard of the obtained results as well as the recommended measures to improve the quality of meat product were discussed.