Browsing by Author "Manal Omar Mohammed Abd Elgadir"

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    Bacteriological and Biochemical Studies of Fresh and Stored Camel Meat in Sudan
    (AL-Neelain University, 2016) Manal Omar Mohammed Abd Elgadir
    ABSTRACT This study was carried out to evaluate the effect of bacterial contamination, muscle type, chilling and freezing time on the quality of camel meat (Camelus dromedaries). For this purpose samples (swabs and meat) were collected from Al Salam slaughter house from three sites of carcasses: neck, longissimus back and thigh muscles. All samples were put in crushed ice and transferred in an ice box to the Laboratory, Faculty of Agricultural Technology and Fish Science, University of Al Neelain. Samples were divided into three portions. One was fresh meat, the second was stored at temperature (40 C) for 4, 8, 12, 16, 20, 24 and 28 days, and the third was stored at freezing temperature (-100 C) for 1, 2, 3, 4, 5 and 6 weeks. Microbiological analysis, proximate chemical composition analysis and biochemical analysis were done. The different variances data were analyzed using SPSS (General Lenear Model) with Duncan multiple range test, at P = 0.05. In the present study the number of colony forming units (CFUs) and total Coliforms count of bacteria in neck, back and thigh muscle showed significant increase during cold storage time (40 C). While during frozen storage time the CFUs decreased significantly. A total of eight organisms were isolated from camel meat in this study and the isolated bacteria were E.coli (93.33%) followed by Citrobacter spp. (88.89%), Staphylococcus saprophyticus (75.56%), Proteus spp. (71.11%), Enterobacter spp. (66.67%), Pseudomonas spp. (55.56%), Staphylococcus aureus (46.67%) and Klebsiella spp. (40%). The mean of colony forming units (CFUs) cfu/cm2 and Coliform count cfu/cm2 in the surface of neck back and thigh muscles during slaughtering process showed lowest values after skinning process and the highest values was recorded after washing process. Also in this study seven types of bacteria were isolated from the hide, floor, hands, knifes and water during the different slaughtering process and they were S. aureus, E.coli ,Citrobacter spp., Enterobacter spp., Proteus spp., Pseudomonas spp and Klepsiella spp. The proximate analysis showed that the moisture content, crude protein and fat content of neck, back and thigh muscle of camel during cold (40C) and frozen storage (-100C) were decreased significantly over storage time (P<0.0). Ash content also decreased none significantly (P> 0.05) during cold and frozen storage time. Total volatile nitrogen (TVN) of neck, back and thigh muscles increased significantly during cold and frozen storage period. The pH of the three muscles decreased significantly (P<0.05) in the first 12 days of cold storage time (40C) then increased significantly after that time. But in frozen storage showed significant decrease after the first week and then after that increased non significantly (P>0.05). Water holding capacity (WHC) percentage increased non significantly (P>0.05) in the first 8 days and then decreased significantly (P<0.05) after 20 days of cold storage time. WHC values decreased significantly (P<0.05) with the frozen storage time. Cooking loss (%) of the three muscles decreased in the first 16 days and then increased significantly over cold storage time Also cooking loss increased significantly (P<0.05) after 6 weeks of frozen storage time. Peroxide values and Acid value of the neck, back and thigh muscles increased significantly during cold storage time and with non significant increase during frozen storage time. It could be concluded that cold storage time and freezing period have significantly affected camel meat quality, and the frozen storage is best preservation methods compared to cold storage. The main sources of contamination of carcasses were floor of slaughter house, knifes, animal skins, hands of workers, viscera, washing water and washing methods. Arabic abstract ملخص الدراسة أجريت هذه الدراسة لتقييم اثر التلوث، نوع العضلة، زمن الحفظ بالتبريد وزمن الحفظ بالتجميد على جودة لحوم الإبل. ولهذا الغرض جمعت العينات (مسحات وعينات لحم) من مسلخ السلام بولاية الخرطوم - محلية امدرمان- من ثلاث مناطق مختلفة من جسم الذبيحة هي: عضلة العنق، العضلة الظهرية و عضلة الفخذ. وتم نقل العينات في حافظة بها مكعبات من الثلج إلي معامل كلية التقانة الزراعية وعلوم الأسماك – جامعة النيلين. قسمت العينات إلي ثلاث أجزاء: الجزء الأول عينات لحم طازجة، الجزء الثاني تم حفظه في درجة حرارة (4 0م تبريد) لمدة 4، 8، 12، 16، 20، 24 و 28 أيام. أما الجزء الثالث فقد تم حفظه في درجة حرارة (-10 0م تجميد) لمدة 1، 2، 3، 4، 5 و6 أسابيع. أجريت التحاليل الميكروبية، التحاليل التقريبية للمكونات الكيميائية والتحاليل البيوكيميائية علي جميع العينات ثم قورنت الفوارق بين العوامل باستخدام اختبار دانكن تحت مستوى معنوية 5% بمساعدة برنامج التحليل الإحصائي SPSS. أظهرت النتائج في هذه الدراسة أن عدد وحدات البكتريا المكونة للمستعمرات وكذلك العدد الكلي لبكتريا القولون في الثلاث عضلات زاد معنوياً مع زيادة زمن التبريد وقل معنويا مع زيادة زمن التجميد. كما تم عزل 8 أنواع من البكتريا من لحوم الإبل وهي: E.coli (93.33%) Citrobacter spp. (88.89%), Staphylococcus saprophyticus (75.56%), Proteus spp. (71.11%), Enterobacter spp. (66.67%), Pseudomonas spp. (55.56%), Staphylococcus aureus (46.67%) and Klebsiella spp. (40%) . أظهرت الدراسة أن اقل قيمة لوحدات البكتريا المكونة للمستعمرات ولبكتريا القولون في السم2 من سطح الذبيحة كان بعد عملية السلخ بينما أعلى معدل كان بعد عملية الغسيل. كما تم