Bacteriological and chemical assessment of locally dressed quail meat.
Abstract: A total of 125 samples (twenty-five samples of each inner, outer surface of frozen quail carcass meat, liver, hearts and lungs) were collected from markets at Cairo, Giza and Al Arish Governorates. Such samples were examined for existence of some food pathogens; Salmonella organisms, S. aureus, E. coli, C. perfringens and C. jejuni. The incidence percentage of the aforementioned pathogens isolated from examined samples were 3.2, 19.2, 20.8, 5.6 and 7.2, respectively. The serotypes of isolated Salmonellae were S. typhimurium (O1, 4, 5, 12 Hi, 1, 2) S. newport (O6, 8-He, h, 1, 2) and Salmonella stanely (O4, 5, 12 Hd, 1, 2). The serogroups of E. coli were O2, O4, O6, O111 and untyped. The percentages of major chemical constituents as protein, fat, moisture and ash of quail meat were 22.29, 11.49, 65.12 and 3.29, respectively. The keeping quality parameters of quail meat pH, TBA value and TVB-N were 6.05, 0.85 MD/kg and 15.44 mg/100 g, respectively
Publication year 2004
Organization Name
Country Egypt
City القاهرة
serial title مجلة الجمعية الطبية البيطرية المصرية
ISSN 1110-0222
Volume 64 . 2
Department Bacteriology
Author(s) from ARC
Agris Categories Veterinary science and hygiene - General aspects
AGROVOC
TERMS		 Chemical composition. Meat hygiene. Microbiological analysis. Quails.
Proposed Agrovoc bacteriological studies ;
Publication Type Journal
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