الفهرس 
Dedication
Total bacterial countOnly 14 pages are availabe for public view
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Abstract
The present study was carried out to evaluate microbiological, physical and chemical quality of camel meat in Bany ady (Assuit) and Basateen (Cairo) abattoir. At total 100 examined camel meat of fore quarter and hind quarter (50 each) were analyzed for determination total bacterial count, total fungal count, isolation of Salmonella spp., In addition, TBA-value, pH, expressible juice percentage, cooking loss percentage and shear force value were determined.
Theachieved results of total bacterial count were 5.5 × 105 ± 0.69 × 105 CFU/g for fore quarter and 6.03 × 105 ±1.26 × 105 CFU/gfor hind quarter muscles, respectively. Concerning total fungal count, total yeast was 4.2 × 102 ± 0.4 × 102CFU/g for fore quarterand 5.1 × 102 ± 0.5 × 102CFU/g for hind quarter. On the other hand, total molds were 3.8 × 102 ± 0.5 × 102CFU/gfor fore quarter and 4.1 × 102 ± 0.7 × 102CFU/gfor hind quarter muscles, respectively.
The current results showed thatSalmonellaspp.was isolated from24% of fresh camel meat samples (14% found in hind quarter and 10% found in fore quarter from total examined samples). Salmonellae isolated from fore quarter were serotyped as S. Typhimurium (8%), S. Enteritidis (6%), S. Heidelberg (4%) and S. Infantis (2%). On the other hand, Salmonella spp. isolated fromhind quarter samples were serotyped as S. Typhimurium (6%), S. Enteritidis (4%), S. Infantis (4%), S. Montevideo (4%), S. Essen (4%), S. Saintpaul (2%), S. Anatum (2%) and S. Tsevie (2%).
In addition, TBA was 0.28 ± .003 and 0.27±.004 for fore quarter and hind quarter, respectively. Moreover, when camel meat cuts stored in chilling within a week, TBA value reached to 0.81 in 6th.
Quality parameter for camel meat revealed that the examined samples had pH 5.81 ± 0.03 and 5.77 ± 0.04 for fore quarter muscles and hind quarter muscles, respectively.
Moreover, the obtained results of the current study had expressible juice 22.32 ± 0.99 and 23.18 ± 1.03 for fore quarter and hind quarter, respectively.
On the other hand, Cooking loss was 36.5 ± 0.39 for fore quarter and 38.7± 0.24 for hind quarter, respectively. However, shear force value was higher in hind quarter muscles than fore quarter. These results were 6.5 ± 0.1 of fore quarterand 7.4 ± 0.1 of hind quarter.