We found a match
Your institution may have rights to this item. Sign in to continue.
- Title
Microbial contamination of meat at a low temperature storage: A review.
- Authors
Darwish, Wageh S.; El Bayoumi, Rasha M.; Mohamed, Nashwa H.; Hussein, Mohamed A. M.
- Abstract
Beef, mutton, lamb, and camel are all high-quality protein sources in Egypt and around the world. Red meat with a protein content of about 20%, a high moisture content (75%), fat (5.2%), carbohydrate (1.5%), vitamins such as vitamin B complex, and minerals such as iron, zinc, calcium, and phosphorus are important in human nutrition because they can meet a portion of man's daily needs for these nutrients. Low temperature storage of meat either at chilling or freezing conditions is very popular worldwide for the purposes of meat security, meat transportation, and overseas trade. However, the microbial quality of the meat at low temperature storage represents a challenging task for both the food safety and public health sectors. This review threw the light on the microbial status of chilled and frozen meat with a particular focus on the contamination of meat with Pseudomonas spp.
- Subjects
EGYPT; MEAT contamination; MICROBIAL contamination; LOW temperatures; VITAMIN B complex; NUTRITION; MEAT; PROTEINS in animal nutrition
- Publication
Journal of Advanced Veterinary Research, 2024, Vol 14, Issue 2, p322
- ISSN
2090-6269
- Publication type
Article