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Abstract
A total of 100 random samples of camel’s meat (50 of each fore-quarter and hind quarter) were collected from one abattoir at Al-Boheira province to determine their physical, chemical and microbiological quality . The obtained results revealed the following :
1. Sensory Evaluation :
All the examined camel’s meat samples were normal in color, odor and consistency due to the examined samples were collected freshly and directly after slaughtering of camels .
2. Chemical Examination :
pH value : The mean values of pH of fore and hind quarters in camel’s meat were 5.77 + 0.02 and 5.71 + 0.02 with minimum values of 5.52 and 5.51 of fore quarter and maximum values of 6.25 and 6.11 of hind quarter respectively .
Total volatile nitrogen : The mean value of the total volatile nitrogen value (TVN) (mg%) of fore and hind quarters in camel’s meat were 14.39 + 0.83 and 12.60 + 0.78 with minimum values of 5.52 and 3.71 of fore quarter and maximum values of 31.64 and 27.52 of hind quarter respectively .
Thiobarbituric acid value : The mean values of TBA mg% of fore and hind quarters of camel’s meat were 0.16 + 0.01 and 0.13 + 0.01 with minimum values of 0.04 and 0.03 and maximum values of 0.30 and 0.27 respectively .
3. Microbiological Examination :
Total Aerobic Bacterial Count : The mean values of total aerobic bacterial counts cfu/g in fore and hind quarters of camel’s meat were 2.3 x 105 + 1.9 x 104 and 3.4 x 105 + 3.2 x 104 , with minimum values of 2.2 x 104 and 4.8 x 104 and maximum values of 7.9 x 105 and 2.1 x 106 , respectively .
Total Enterobacteriaceae Count : The mean values of total Enterobacteriaceae counts cfu/g in fore and hind quarters of camel’s meat were 3.1 x 104 + 3.75 x 103 and 4.6 x 104 + 4.73 x 103 , with minimum values of 1.40 x 103 and 2.00 x 103 and maximum values of 2.30 x 105 and 2.70 x 105 , respectively .
Total Coliform Count : The mean values of total coliform counts cfu/g in fore and hind quarters of camel’s meat were 1.7 x 104 + 3.48 x 103 and 6.40 x 104 + 1.70 x 104 ,with minimum values of 4.0 x 104 and 2.0 x 103 and maximum values of 1.50 x 105 and 1.10 x 106 , respectively .
Total Enterococci Count : The mean values of total Enterococci counts cfu/g in fore and hind quarters of camel’s meat were 3.3 x 104 + 3.27 x 103 and 5.5 x 104 + 4.69 x 103 , with a minimum values of 3.00 x 103 and 7.00 x 103 and maximum values of 1.7 x 105 and 2.2 x 105 , +respectively .
Total Staphylococcus aureus Count : The mean values of total staphylococcus aureus count cfu/g in fore and hind quarters of camel’s meat were 1.9 x 104 + 2.05 x 103 and 2.8 x 104 + 2.12 x 103 , with minimum values of 2.00 x 103 and 3.00 x 103 and maximum values of 1.00 x 105 and 9.00 x 104 , respectively .
The incidence of positive and negative coagulase Staphylococcus aureus in the examined camel’s meat samples were 38.5% and 7.7%, respectively.
Incidence of Salmonellae : It couldn’t be detected from any examined samples .
Total Mould Count : The mean values of total mould count cfu/g in fore and hind quarters of camel’s meat were 2.8 x 104 + 2.72 x 103 and 3.1 x 104 + 2.71 x 103 , with minimum values of 8.0 x 102 and 9.0 x 102 and maximum values of values of 1.70 x 105 and 1.30 x 105 , respectively .
Total Yeast Count : The mean values of total yeast count cfu/g in fore and hind quarters of camel’s meat were 5.1 x 104 + 4.74 x 103 and 7.5 x 104 + 7.41 x 103 , with minimum values of 6.0 x 103 and 1.1 x 104 and maximum values of 2.8 x 105 and 4.1 x 105 , respectively .
The incidence of identified mould isolates from in the examined camel’s meat samples were Aspergillus spp. (52.9% ), Penicillium spp.
( 46.2% ), Cladosporium spp. (42.3%), Rhizopus spp. ( 36.5% ), Mucor spp. ( 28.8% ), Alternaria spp. ( 23% ), Trichoderma spp. ( 17.4%), Fusarium spp. ( 7.7), Trichophyton spp. ( 4.8% ), respectively