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Quality Assessment of Basterma Meat by ابراهيم القويعى is a document available to read on EtoBox.
What is Quality Assessment of Basterma Meat about?
The study examined 50 samples of basterma (Egyptian salted meat) from markets in Assiut, Egypt. Samples were analyzed sensorially, chemically, and microbiologically. Sensory analysis found the quality was medium. Chemical analysis found pH averaged 4.78 and sodium chloride averaged 7.30%. Microbiological analysis found high aerobic and Staph aureus counts exceeding standards. Most samples did not meet standards for molds/yeasts and C. perfringens. The study concluded the hygienic quality of basterma in Assi
- Author
- ابراهيم القويعى
- Language
- EN