Microbiological and nutritional characteristics of Egyptian beef luncheon
Rania Mohsen,
Azhar A. Elsayed,
Hesham M. Elhariry
Abstract:This work was done to evaluate the nutritional and microbiological profile of beef luncheon produced in Egypt. Seventy beef luncheon samples were collected from ten different sources (LU01 to LU10) in the local market in Cairo, Egypt. The nutritional profile included (moisture, protein, fat, pH, and preservatives contents). The microbiological profile included (total bacteria, lactic acid bacteria, coliform group, yeast & mold, Staphylococci, in addition to some pathogens i.e., Salmonella/Shigella, Listeria sp… Show more
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