EVALUTION OF BACTERIOLOGICAL QUALITY OF WHOLE CHICKEN CARCASSES WITH AND WITHOUT SKIN BY COMPARING LEVEL OF INDICATOR Bacteria (Report) EVALUTION OF BACTERIOLOGICAL QUALITY OF WHOLE CHICKEN CARCASSES WITH AND WITHOUT SKIN BY COMPARING LEVEL OF INDICATOR Bacteria (Report)

EVALUTION OF BACTERIOLOGICAL QUALITY OF WHOLE CHICKEN CARCASSES WITH AND WITHOUT SKIN BY COMPARING LEVEL OF INDICATOR Bacteria (Report‪)‬

Science International 2011, Dec 31, 23, 4

Science International
    • 79,00 Kč
    • 79,00 Kč

Publisher Description

Byline: Mamoona Chaudhrya, Haroon Rashidb, Manzoor Hussainc, Hamad Bin Rashidd and Mansur-ud-Din Ahmada ABSTRACT: Total aerobic bacteria, Enterobacteriaceae, Coliforms, and Escherichia coli are used as indicators of poor microbiological quality. The present study was conducted to evaluate if chilled and processed skinless carcass contains less number of indicator microorganisms than with-skin carcass by conducting, total aerobic count (TAC) and Coliforms count. A total of 238, ready to cook carcass samples randomly collected were received from a commercial poultry processing plant near Lahore, Pakistan. The carcasses were comprised of two categories i.e. Skinless (n=119) and with-skin (n=119). Both categories were investigated to evaluate the microbial load over a period of twelve months.

GENRE
Professional & Technical
RELEASED
2011
31 December
LANGUAGE
EN
English
LENGTH
14
Pages
PUBLISHER
Asianet-Pakistan
SIZE
207.7
KB

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