Samples of edible lean meat (semi membraneous muscles) of adult buffaloe,cattle, sheep and camel carcasses, were held in chilling chamber adjusted at 0°C and at a R.H. 88 90% Storage-life of chilled meat was determined through application of organoleptic, che mical and bacteriological examination. Chilled meat retained its freshness for a relatively long duration. Camel meat showed the shortest duration (17 days), those of buffaloes and sheep for longest period (34 days), while that of cattle for 28 days. Meat showing incipient decomposition had a pH value 6.4-5.6, a total volatile nitro gen 16.6-16.8 mg/100 gm meat and a total viable count of 91x10° - 98x10' / gm meat. Higher T.V.c. could be obtained at 25°C than at 5°C or 3586 iacubating temerature Determination of T.V.N. as well as T.Y.C. at 25°C proved efficiency in detecting in cipient decomposition of meat.
ROUSHDY, S., SEDIK, M., & ZEIDAN, M. (1982). EFFECT OF CHILLING ON THE STORAG LIFE OF MEAT. Assiut Veterinary Medical Journal, 10.1(19), 129-134. doi: 10.21608/avmj.1982.191815
MLA
S.A. ROUSHDY; M.F. SEDIK; M. ZEIDAN. "EFFECT OF CHILLING ON THE STORAG LIFE OF MEAT", Assiut Veterinary Medical Journal, 10.1, 19, 1982, 129-134. doi: 10.21608/avmj.1982.191815
HARVARD
ROUSHDY, S., SEDIK, M., ZEIDAN, M. (1982). 'EFFECT OF CHILLING ON THE STORAG LIFE OF MEAT', Assiut Veterinary Medical Journal, 10.1(19), pp. 129-134. doi: 10.21608/avmj.1982.191815
VANCOUVER
ROUSHDY, S., SEDIK, M., ZEIDAN, M. EFFECT OF CHILLING ON THE STORAG LIFE OF MEAT. Assiut Veterinary Medical Journal, 1982; 10.1(19): 129-134. doi: 10.21608/avmj.1982.191815
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