الفهرس 
REVIEW OF LITERATUREOnly 14 pages are availabe for public view
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Abstract
It has been pointed out that during slaughter, dressing, and cutting, microorganisms come chiefly from the exterior of the animal and its intestinal tract but that more are added from knives, cloths, air, workers, carts, boxes, and equipment in general. A great variety of microorganisms are added, so that it can be assumed that under ordinary conditions most kinds of potential spoilalle organisms are present and will be able to grow if favorable conditions prevail.
The purpose of meat curing is usually considered an
improvement of the flavor as a result of the chemical changes, increase its tenderness, in addition to the preservative effect. This work was carried out to examine and trace both microbiological and chemical changes of meat during the curing process. The results obtained in this investigation can be summarized as follows:
I• Microbiological Changes:
1•1 . Microbiological examination of tested meat and curing
solution:
Results of this part showed that the changes in the density
of the total viable count of bacteria of meat increased about 1.6 times after two days. After 10 days, the number of Enterobacteriaceae members reached 3.5 x 10’ cellslml of curing solution. These dangerous organisms decreased by 5.0 times in meat sample during the whole process. The proteoly1ic bacteria of
curing solution gave 4.9 increasing fold after the 10!!l day higher than that number of control. Meat, on the other hand, showed about 4.4 increasing fold .
1-2. Examinaion of some specific bacterial group:
Data of these experiments showed that the highest value of total bacterial count was found after the 4!!l day being 6.4 x 103 cfu/ml of the curing solution. In contrast, the highest record of proteoly1ic bacteria was found after the all day. Lipoly1ic bacteria was also higher at the all day being 2.7 x 103 cfu/ml of the curing solution.
1-3. Study of enzymatic activity of some bacterial isolate:
Results suggest that short-rod bacteria were the most active in the enzyme production followed by the spore-forming bacteria. The application of polynomial regression analysis, showed a positive linear regression between the values of H/G% against bacterial cell diameters. The regression equation was: Y = 745.03 - 71.75 - 2.47 . Moreover, another positive linear regression was also obtained by plotting H/G% against the diameter of clear zone by this regression equation: Y = 1513.95 - 278.45 + 17.88.