[Home ] [Archive]   [ فارسی ]  
:: Main :: About :: Current Issue :: Archive :: Search :: Submit :: Contact ::
:: Volume 7, Issue 5 (Winter Supplement 2013) ::
2013, 7(5): 281-287 Back to browse issues page
Study on the microbiological and chemical characterization of the meat products consumed in Kermanshah in 2012
E Sadeghi, AH Hashemian , M Mohammadi, R Mohammadi
Abstract:   (4732 Views)
Background and Objective: Meat products are one of the major protein resources for human nutrition and the consumption of these products is increasing in societies. The aim of this study is determining microbiological and chemical characterization of the meat products consumed in Kermanshah 2012. Materials and Methods: The method of study is descriptive – analytical. 100 samples were taken from different meat products randomly. Microbiological and chemical experiments were performed according to the Institute of Standard and Industrial Investigations of Iran. The mean differences were analyzed using ANOVA statistical test. Results: The results of the microbiological analysis were in below: 100% Yeasts and Moulds, 58% Coliform, 53% Staphylococcus, 17% E. coli and 3% Salmonella. In 3% samples presented whole microorganisms. The range of Protein was 8.3 to 19.1 g/100g, Fat 9. 5 to 26.8, Salt 0. 58 to 4.67 and Ash 0.94 to 5.56. Except of Fat and Salmonella, did not show significant changes (P>0.05). Conclusion: Meat products have a significant role in food diet. More rigid regulatory monitoring of them for gain health and optimum quality is necessary. Keywords: Meat products, Chemical characterization, Microbiological characterization, Kermanshah
Keywords: Meat products, Chemical characterization, Microbiological characterization, Kermanshah
Full-Text [PDF 122 kb]   (6252 Downloads)    
Type of Study: Research | Subject: Food Science
Received: 2013/02/28 | Accepted: 2013/11/19 | Published: 2013/11/19
Add your comments about this article
Your username or Email:

CAPTCHA


XML   Persian Abstract   Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Sadeghi E, Hashemian A, Mohammadi M, Mohammadi R. Study on the microbiological and chemical characterization of the meat products consumed in Kermanshah in 2012. Iranian Journal of Nutrition Sciences & Food Technology. 2013; 7 (5) :281-287
URL: http://nsft.sbmu.ac.ir/article-1-1014-en.html


Volume 7, Issue 5 (Winter Supplement 2013) Back to browse issues page
Iranian Journal of  Nutrition Sciences & Food  Technology
Persian site map - English site map - Created in 0.05 seconds with 32 queries by YEKTAWEB 3977