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Abstract
A total of random samples of camel and sheep meat samples (50 of each) were collected from different slaughter houses at El-Boheira and Alexandria provinces. The samples were examined organoleptically, chemically and microbiologically.
The results revealed that :-
1- pH values of camel’s and sheep meat were ranged from 5.54 to 6.08, with an average of 5.71 + 0.02 and from 5.55 to 6.07 with an average of 5.76 + 0.02 , respectively. Also there is a significant difference between the mean values of pH in camel’s and sheep meat at (p > 0.01)
2-The total volatile nitrogen (mg%) in camel’s and sheep meat were ranged from 3.17 to 24.71, with a mean value of 10.86 + 0.78 and from 9.79 to 21.64, with a mean value of 14.36 + 0.37 mg %, respectively, also there is a significant difference at (P < 0.01) between the mean values ot total volatile nitrogen mg% in camel and sheep meat.
3- The Thiobarbituric acid values mg% in camel and sheep meat were ranged from 0.03 to 0.27, with an average of 0.12 + 0.01 and 0.08 to 0.28, with an average of 0.16 + 0.01 mg%, respectively. Also there is a significant difference between the mean values of thiobarbituric acid mg% in camel and sheep meat at P≤ 0.01.
4-The mean values of total mesophilic bacterial count cfu/g in camel and sheep meat were 9.3 × 105 + 1.47 × 105 and 1.8× 106 + 2.07 × 105 with 0.19× 105 as a minimum and 1.0 × 106 as a maximum and 0.6 × 105 as a minimum and 9.1 × 106 as a maximum, respectively. There is a significant difference between the mean values of total mesophilic bacterial counts in camel’s and sheep meat P ≤ 0.01.
5-The total Enterobacteriaceae count in camel’s and sheep meat were ranged from 0.10 × 105 to 1.1× 106 , with an average of 1.3 × 106 + 1.82 × 105 and from 0.20 × 105 + 5.1× 106 , with an average of 8.95 × 105 + 1.13 × 105 cfu/g. respectively, also there is a significant difference between the mean values of Enterobacteriaceae count cfu/g of camel and sheep P≤ 0.01.
6-The total Coliform count in camel’s and sheep meat were ranged from 0.02 × 105 to 1.3 × 106 , with an average of 1.40 × 105 + 0.23 × 105 and from 0.01 × 105 to 6.10 × 105 , with an average of 0.91 × 105 + 0.11× 105 cfu/g, respectively, also there is a significant difference between the mean values of Coliform count cfu/g of camel and sheep. P≤ 0.01.
7-The total yeast and mould count in camel’s and sheep meat were ranged from 0.01 × 105 to 1.4 × 1056, with an average of 1.5 × 105 + 0.3 × 105 , and from 0.01 × 105 to 2.7 × 105 with an average of 0.48× 105 + 0.05 × 105 cfu/g, respectively, also there is a significant difference between the mean values of yeast and mould count cfu/g of camel’s and sheep. P< 0.01.
The public health hazard of the obtained results as well as the recommended measures to improve the quality of camel and sheep meat were discussed.