A STUDY ON MICROBIAL PROPERTIES OF MECHANICALLY DEBONED CHICKEN MEAT IN MEAT PLAN OF TEHRAN

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KARIMI M.; MEHRABIAN S.; RAFIEI TABATABAEI R.; SAMIAI B.

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Journal: Journal of Food Technology and Nutrition Year:2010 | Volume:7 | Issue:3 (27) Page(s): 52-58

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Title

A STUDY ON MICROBIAL PROPERTIES OF MECHANICALLY DEBONED CHICKEN MEAT IN MEAT PLAN OF TEHRAN

Author(s)

KARIMI M. | MEHRABIAN S. | RAFIEI TABATABAEI R. | SAMIAI B. | Issue Writer Certificate

Keywords

MECHANICALLY SEPARATED CHICKEN MEATQ4

MICROBIAL CRITERIAQ4

Abstract

Introduction: The industry often searches for ways to yield the maximum edible, wholesome product from the meat or poultry carcass. The mechanical separation process is a technology that industry uses to obtain more usable product from bones from which the muscle has been removed. These products referred to as “MECHANICALLY SEPARATED CHICKEN MEAT or MSCM”. MSCM is employed as an ingredient in the formulation of sausages in Iran.Materials and Methods: In this research, 50 samples of MSCM were collected during the separation process in sausage factories in Tehran. The samples were transferred to laboratory immediately in refrigerated condition. Microbial conditions of MSCM in accordance with the standard of Iran were analyzed. The microbial parameters were consisted of enumeration of coagulase-positive staphylococci, E. coli, aerobic colony count and detection of Salmonella.Results: The results indicated that 27 samples were conforming to the standard while 23 did not.Conclusion: Therefore the application of MSCM might be recommended only for heat treated meat products.

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APA: Copy

KARIMI, M., MEHRABIAN, S., RAFIEI TABATABAEI, R., & SAMIAI, B.. (2010). A STUDY ON MICROBIAL PROPERTIES OF MECHANICALLY DEBONED CHICKEN MEAT IN MEAT PLAN OF TEHRAN. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 7(3 (27)), 52-58. SID. https://sid.ir/paper/143431/en

Vancouver: Copy

KARIMI M., MEHRABIAN S., RAFIEI TABATABAEI R., SAMIAI B.. A STUDY ON MICROBIAL PROPERTIES OF MECHANICALLY DEBONED CHICKEN MEAT IN MEAT PLAN OF TEHRAN. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2010;7(3 (27)):52-58. Available from: https://sid.ir/paper/143431/en

IEEE: Copy

M. KARIMI, S. MEHRABIAN, R. RAFIEI TABATABAEI, and B. SAMIAI, “A STUDY ON MICROBIAL PROPERTIES OF MECHANICALLY DEBONED CHICKEN MEAT IN MEAT PLAN OF TEHRAN,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 7, no. 3 (27), pp. 52–58, 2010, [Online]. Available: https://sid.ir/paper/143431/en

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