Journal of Food: Microbiology, Safety & Hygiene
Open Access

Abstract

Quality Assessment of Nutritional Value and Safety of Different Meat

Nagwa T Elsharawy, Ali Meawad Ahmad and Hosny A Abdelrahman

Objective: Study aimed to evaluate the chemical composition and the microbiological quality of mutton, beef and camel meat.
Methods: A total of 30 musculus Biceps femoris muscles (breed: Egyptian sheep, cattle; camel: male, one-day postmortem, muscle pH: 5.75-5.95, 250 g weight) were purchased from Ismailia city abattoir. The mean moisture, fat, protein and ash content for mutton were 73.4, 3.2, 22.3 and 1.1 respectively, for beef meat were 68.5, 12.2, 18.1 and 1.3 respectively and for camel meat were 75.8, 1.7, 21.3 and 1.2.
Results: Meat chemical compositions of mutton and camel were significantly higher (P<0.05) than recorded for beef meat. The mean values of aerobic plate count for of mutton, beef and camel meat were 6.0, 5.6 and 4.5 Log CFU/g respectively. The mean values of total proteolytic counts for of mutton, beef and camel meat were 4.5, 3.5 and 3.2 Log CFU/g respectively. The mean values of total lipolytic counts for of mutton, beef and camel meat were 4.4, 4.0 and 2.2 Log CFU/g. respectively. The total yeast and mold counts were significantly higher (P<0.05) in mutton followed by beef then camel meat.
Conclusion and recommendation: The results of this study recommend that more stringent inspection and regular supervision and/or monitoring of hygiene practices in the abattoir to ensure production of good quality meat of high nutritive values.