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Abstract
Meat curing are widely preservative method used for prolong the shelf life of meat without effect on their biological nutritive values. Corned beef may subject to accidental microbial contamination especially during and after processing. Spoilage of canned corned meat can be attributed to massive contamination after processing due to rough handling, storage at inappropriate temperature for an excessive periods, or due to under processing. Therefore, this study was conducted to evaluate the quality of imported canned corned meat according the Egyptian Organization for Standardization and Quality No. 1563 (EOS, 1992). Therefore, a total of 120 imported canned corned meat samples of different trade names, each 340g net weight, were randomly purchased from the Suez supermarkets city
1-The physical examination:
1.1. Outer visual inspection: The results given revealed that 45 (37.50%) of examined canned corned meat samples after incubation test showed can defects, which include, damaged cans 20 (16.67%), overfilled cans 8 (6.67%) and leaky 17 (14.16%), while can rust cannot be detected. The recorded defects were flipper, springer, soft swell and hard swell by numbers of 8 (6.67%), 2 (1.66%), 5 (4.17%) and 2 (1.66%) respectively.
1.2. Internal visual inspection: 17 (14.16%) out of 120 can samples showed gas formation, while 4 (3.33 %) samples showed gelatin liquefaction.
2. Microbiological Examination
2.1. Total Sporeforming counts: 20 (19.4%) out of 103 can samples were recorded positive for the presence of sporeforming bacteria meanwhile, 83 (80.6%) out o 103 can samples were recorded negative for the presence of sporeforming bacteria. The minimum, maximum and mean values of the total aerobic sporeforming counts in the examined canned corned meat samples were 0, 223 and 35.25 cfu/100g respectively. The minimum, maximum and mean values of the total anaerobic sporeforming counts in the examined canned corned meat samples were 0, 30 and 10.55 cfu/100g respectively.
Bacillus stearothermophilus (18.1%), B. cereus (16.1%), B. coagulance (12.8%), B. megatherium (11.6%), B. polymexa (9%), B. pumilus (6.5%), B. subtilis (5.8%), Clostridium tertium (5.2%), Cl. Sordilli (5.2%), Cl. Sporogenes (3.9%), Cl. Cornis (3.2%) and Cl. putrifaccum (2.6%). The total viable aerobic, mould and yeast counts and hydrogen sulphide producing anaerobes revealed negative results in all examined sound cans.
The obtained results were discussed and recommendations were given to safe the quality of canned corned meat from the abuse handling and storage.
3. Chemical examination:
3.1. Moisture percentage: The minimum, maximum and mean values of the moisture percent in the examined canned corned meat samples were 55.15%, 63.26% and 58.64% respectively. There are 14 (11.67%) can samples exceed that permissible limits while 106 (88.33%) are agree with that standard. This may attributed to unadjusted heat treatment during processing, addition of water or adds more fat to the product.
3.2. Protein percentage: The minimum, maximum and mean values of the protein percent in the examined canned corned meat samples were 17.53%, 23.68% and 21.56% respectively. The numbers of sample which do not met with the permissible limits were 13 (10.83%) samples while 107 (89.17%) were met that limit.
3.3. Fat percentage: The minimum, maximum and mean values of the fat percent in the examined canned corned meat samples were 13.47%, 18.57% and 14.29% respectively. The numbers of samples which exceed the permissible limits were 6 (5%) samples. This may attributed to processing faults and careless selection of cuts with high fat ratio.
3.4. Sodium chloride percentage: The minimum, maximum and mean values of the sodium chloride percent in the examined canned corned meat samples were 1.63%, 3.61% and 2.01% respectively. The numbers of can samples which exceed the permissible limits were 18 (15%) samples.
3.5. Ash content: The minimum, maximum and mean values of the ash percent in the examined canned corned meat samples were 1.87%, 2.31% and 1.97% respectively.
3.6 Red meat percentage: The minimum, maximum and mean values of the red meat percent in the examined canned corned meat samples were 57.56%, 87.85% and 78.77% respectively. The numbers of samples not fulfill the permissible limits were 80 (66.67