EFFECT OF FREEZING AND MINCING TECHNIQUE ON MI-CROBIAL LOAD OF MINCED MEAT

KHALAFALLA, FATHY; GERGIS, AIDA F.; EL-SHERIF, AMAL

doi:10.21608/ejar.1994.445463

EFFECT OF FREEZING AND MINCING TECHNIQUE ON MI-CROBIAL LOAD OF MINCED MEAT

Document Type : Original Article

Authors

¹ Faculty of Veterinary medicine, Cairo University, Beni Suef, Egypt

² Animal Health Research Institute, Agricultural Research Centre, Dokki, Giza, Egypt.

³ Faculty of Veterinary Medicine, Giza, Egypt

10.21608/ejar.1994.445463

Abstract

This experiment was carried out to explain the variation between the use of either fresh or frozen meat cuts in maunfacturing minced meat; this besides the role of mincer and the hygienic condition of handler's as well as the temperature under which the raw material and product was handled. The achieved results indicated that the minced meat manufactured from fresh meat has low microbial load as compared with that produced from frozen one. However, mincing at butchers shops may expose the meat to many sources of contamination than that minced at home (Self made mincing). The handling of raw meat either fresh or frozen in butchers shops exposed the produced minced meat to high numbers of either spoilage or food poisoning microorganisms. The sources of contamination of produced minced meat were discussed.