BACTERIAL PROFILE OF VACUUM PACKED POULTRY ROAST IN ASSOCIATION WITH PH AND NITRITE CONTENT | ||
| Journal of the Egyptian Veterinary Medical Association | ||
| Volume 77, Issue 2, July 2017, Pages 199-208 PDF (390.02 K) | ||
| Document Type: Original Research Articles | ||
| Abstract | ||
| Consumer interest for poultry products has been increased in recent years. Chicken and turkey roast are recently considered as one of the most popular cured cooked poultry product. These products are commonly sold as sliced and vacuum-packed "ready to eat". Therefore, recontamination and/or inadequate vacuum process of such products may be occurred causing public health hazards. Consequently, a total of forty-two poultry roast (twenty-one for each chicken roast) produced by seven different meat processing plants (three samples each) were collected from different production batches for determination of its quality. All examined samples "chicken and turkey roast" represented higher aerobic mesophilic, anaerobic bacterial count than permissible limit established by Egyptian standard specification "ESS" 3493/2005 for cured cooked poultry products. Moreover, all examined roast samples "chicken and turkey had high lactic acid bacterial count; however, it is not established by ESS as quality indicator parameters for such products. There were significant (P< 0.05) differences in pH values among products produced by different processing plant. In addition to there were significant (P< 0.05) differences in residual nitrite content between the most of investigated samples. The turkey roast product produced by 1st processing plant revealed significant (P< 0.05) reduction in all investigated bacterial groups and significant (P< 0.05) elevation in both pH value and residual nitrite content than that of produced by other processing plants. On the other hand, the turkey roast produced by 6th processing had the highest bacterial load and the lowest pH value and residual nitrite content than other plants. This study indicated that there is relationship between bacterial load, pH value and residual nitrite content of vacuum-packed poultry products. | ||
| Keywords | ||
| Chicken; turkey; roast; residual nitrite; lactic acid bacilli | ||
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