School Papers

Fresh abattoir (Zailani et. al., 2016). The most

Fresh meat is highly perishable food due to its biological composition of high quality protein, omega-3 polyunsaturated fats, vitamin and minerals, in addition to wide range of endogenous antioxidants and other bioactive substances including carnitine, taurine, carnosine, ubiquinone and creatine (Devatkl et al., 2004; Williams, 2007; Hemmat, et. al., 2014 and Hughes, et. al, 2015). These chemical composition of meat are varies according to difference in animal species, age, breed, sex, feed and body weight. Consequently, the meat quality is dependent upon changes in its chemical components; protein, moisture, fat and ash (Romans, et. al., 1994; Soeparno, 1994 and Tariq, et. al., 2013).

The abattoir is a critical step in the meat production scale as it presents some of the best opportunities for contamination. Biological, chemical and physical hazards may be encountered at an abattoir (Zailani et. al., 2016). The most important microbial contamination sources arise from endogenous sources as microbial load of meat mainly due to its high water activity, high protein content and approximately neutral pH (Gohany, 1994; Bhandare et al, 2007 and Yousuf et al., 2008). Exogenous sources of meat were occur during or after slaughtering, processing, abuse storage conditions including; and/or during the meat transportation (Heinz & Hautzinger, 2007; Delmore, 2009; Sudhakar et al., 2009 and Hemmat, et. al., 2014).

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The Microbiological quality of meat is very important concerning public health significance. There are more than a few reports on outbreaks of food poisoning because of meat consumption (Lunden et al., 2003; Prakash et al., 2005; Bhandare et al., 2007 and Kumar, et. al., 2014). Carcass contamination resulting in spoilage of meat, reduced shelf-life of meat and may cause a consumers health hazards either due to presence of spoilage bacteria responsible for harsh changes or pathogenic bacteria leading to risky effects for consumers as food infection or intoxication (Eley, 1992 and Phillips et al., 2006).

Meat inspection aimed to perceive the quality control of slaughter animals and meat which provide wholesome and safe meat for human consumption and achieved by abattoir meat inspectors (veterinarians) who is represent the public health authorities (Govindarajan, 1990 and Zailani, et. al., 2016).

Quality monitoring is important not only for protecting the consumer health but also for authority concern. Chemical and microbiological quality of fresh meat and edible offal have been getting attention allover the world, from researchers, meat industry, health organization and governments due to its effect on nutritive value of meat and probability of food-borne illness affecting consumers. In addition, few studies discussed the chemical and microbial quality of mutton and camel meat. Therefore, this study aimed to evaluate the chemical and microbiological quality of different fresh meat, which slaughtered at Ismailia abattoir level, Egypt.

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