الفهرس | Only 14 pages are availabe for public view |
Abstract v. SUMMARY The present study was initiated to investigate some microbiological and chemical characteristics of market-made pasterma as well as Borne important aspects in the course of preparation of pasterma as manufactured in Egypt. It is belived that results of the present investigation will help the efforts for the characterization of market-made pasterma as well as the amendement of the gUidlines for preparation of pasterma together with other ~ured meat products. The present investieation was presented under four sub-headines as follows:- Part I. Chemical and microbiological analysis of local marketmade past erma: The aim of this part was to evaluate some samples of local market-made pasterma chemically and microbiologically to find out its SUitability for human consumption and compatibility to the Egyptian Standards for pasterma (1960,1970) compared to a control sample, Samples of loca.l-made pasterma and a control sample prepared in the laboratory were examined. 1- microbiological analysis of market-made pasterma samples revealed that the aerobic bacterial count ranged from 4.10xl0 6 to 3.60x108 , while it was in control pasterma sample 3.20xl0 6 cells/g. The mean value of market-made paaterma samples was 2.47xl08 cells/g. 2- The aerobic bacterial spores count for market-made pasterma samples ranged from J.80xlO to 1.90xlOJ, While it was in control |