| Titles |
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English :
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Bacteriological and chemical assessment of locally dressed quail meat.
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Arabic :
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دراسة بكتريولوجية وكيميائية على لحوم السمان المجهزة محلياً
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| Abstract |
A total of 125 samples (twenty-five samples of each inner, outer surface of frozen quail carcass meat, liver, hearts and lungs) were collected from markets at Cairo, Giza and Al Arish Governorates. Such samples were examined for existence of some food pathogens; Salmonella organisms, S. aureus, E. coli, C. perfringens and C. jejuni. The incidence percentage of the aforementioned pathogens isolated from examined samples were 3.2, 19.2, 20.8, 5.6 and 7.2, respectively. The serotypes of isolated Salmonellae were S. typhimurium (O1, 4, 5, 12 Hi, 1, 2) S. newport (O6, 8-He, h, 1, 2) and Salmonella stanely (O4, 5, 12 Hd, 1, 2). The serogroups of E. coli were O2, O4, O6, O111 and untyped. The percentages of major chemical constituents as protein, fat, moisture and ash of quail meat were 22.29, 11.49, 65.12 and 3.29, respectively. The keeping quality parameters of quail meat pH, TBA value and TVB-N were 6.05, 0.85 MD/kg and 15.44 mg/100 g, respectively
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| Publication year |
2004
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| Organization Name |
Animal Health Research Institute (AHRI)
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| Country |
Egypt
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| City |
القاهرة
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| serial title |
مجلة الجمعية الطبية البيطرية المصرية
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| ISSN |
1110-0222
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| Volume |
64
. 2
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| Department |
Bacteriology
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| Author(s) from ARC |
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| Agris Categories |
Veterinary science and hygiene - General aspects
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AGROVOC
TERMS |
Chemical composition.
Meat hygiene.
Microbiological analysis.
Quails.
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| Proposed Agrovoc |
bacteriological studies ;
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| Publication Type |
Journal
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