الفهرس | Only 14 pages are availabe for public view |
Abstract First part of the study, 80 random samples of broiler carcasses including; freshly slaughtered and chilled broiler carcasses (40 of each) were collected from small manual poultry processing shops and local retailers in Port Said province. All samples were subjected to bacteriological examination. The obtained results revealed that aerobic colony and E. coli counts in the examined freshly slaughtered carcasses samples were 3.2 × 105± 4.2 × 104 and 8.5×102 ± 1.1 ×102 CFU/cm2 , respectively, while the incidence rates of E. coli, Salmonella spp. and Campylobacter spp. in these samples were 65%, 50%, and 55 %, respectively. While, aerobic colony and E. coli counts in the examined chilled samples were 4.1 × 107± 1 × 107 and 2×103 ± 4.5 ×102 CFU/cm2 , respectively, while the incidence rates of E. coli, Salmonella spp. and Campylobacter spp. in these samples were 75%, 35%, and 40 %, respectively. Second part, assessed the effect of 2% DSE on the sensory, chemical and bacteriological characters of whole broiler carcasses. The results revealed that pH, TVN and TBA values were significantly decreased (P˂0.05) in treated samples during chilling. Also, counts of aerobic colony and E. coli in treated samples were lower than control ones. Absence of Salmonella and Campylobacter spp. in all samples after one hour from treatment. The extract enhances the sensory characters during the chilling storage period up to 9 days. |