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Study on the microbiological and chemical characterization of the meat products consumed in Kermanshah in 2012
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E Sadeghi   , AH Hashemian * , M Mohammadi , R Mohammadi |
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Abstract: (7309 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 |
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| Keywords: Meat products, Chemical characterization, Microbiological characterization, Kermanshah |
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Full-Text [PDF 122 kb]
(12253 Downloads)
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Article type: Research |
Subject:
Food Science
Received: 2013/02/28 | Accepted: 2013/11/19 | Published: 2013/11/19
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