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Quality of Fresh Camel Meat (Camelus dromedarius) Sold at Retail Houses in Bechar City (Southwest of Algeria): Physicochemical and Hygienic Approaches by E. Benyagoub; M. Ahmed Lali; N. Lamari is a Agricultural and Biological Sciences article available to read on EtoBox.
What is Quality of Fresh Camel Meat (Camelus dromedarius) Sold at Retail Houses in Bechar City (Southwest of Algeria): Physicochemical and Hygienic Approaches about?
Background: Meat is the first source of animal protein, its richness in essential amino acids classifies it among the noble proteins. However, due to its nutritional qualities, meat constitutes a favorable ground for microbial development and can serve as a source of foodborne pathogens for consumers. Hence this study aimed to evaluate the hygienic quality of fresh camel meat marketed in Bechar city (Southwest of Algeria). Methods: At the butcher’s shops in the Bechar El Djadid’s market, the taken samples underwent analyzes of a few physicochemical and microbiological parameters. The suspected pathogenic isolates were confirmed using biochemical tests. Result: The physicochemical parameters results showed that the samples had slightly acidic pH values ranging from 5.25 to 5.86, the temperature from 6 to 7.5°C and the total solid content (TSC) ranging from 21 to 36.6% with a moisture rate ranging from 63.4 to 75.6. However, the obtained microbiological results showed a load of Escherichia coli of 3.3 and 4.83 Log10 CFU/g for the samples S1 and S2, respectively, exceeding the threshold set by national standards. The analyzed samples had a load of S. aureus (CoPS) ranging from 3.78 to
Who reads Quality of Fresh Camel Meat (Camelus dromedarius) Sold at Retail Houses in Bechar City (Southwest of Algeria): Physicochemical and Hygienic Approaches?
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- E. Benyagoub; M. Ahmed Lali; N. Lamari
- Publisher
- Agricultural Research Communication Center
- Published
- 2022
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)