Natural preservatives in raw chicken meat

Arakeeb, Safaa Mohammed; Hassanien, Faten; Shaltout, Fahim; Homouda, Seham

doi:10.21608/bvmj.2019.18144.1117

Cited by 6 publications

(9 citation statements)

References 9 publications

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“…Serotyping of Salmonellae isolated from the examined chicken meat cuts. On the other hand, higher counts were reported by Wahbah (2019) (5.5x106 and 6.8x106 CFU/g for breast and thigh samples, respectively). Comparatively, lower counts were reported by Atia (2018) (9.28x10 3 and 2.91x10 4 CFU/g for breast and thigh samples, respectively).…”

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confidence: 65%

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Bacteriological profile of some raw chicken meat cuts in Ismailia city, Egypt

Afify¹,

Shaltout

Mohammed

2020

Benha Veterinary Medical Journal

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One hundred random samples of raw chicken meat cuts represented by breast and thigh (50 of each) were collected from an automatic poultry slaughtering plant in Ismailia city, Egypt. The samples were examined to investigate their bacteriological aspect, where the mean values of aerobic plate count and Enterobacteriacae were 5.9x10 5 and 5.1x10 4 CFU/g for breast samples and 7.1x10 5 and 6.1x10 4 CFU/g while for thigh samples as well as the incidence of Enterobacteriacae contaminated the breast and thigh samples were 42 and 54%, respectively.

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confidence: 65%

“…Results, as mentioned in Table ( 1), showed that the mean values of APC of raw chicken breast and thigh samples were 5.9x10 5 and 7.1x10 5 CFU/g, respectively. Chicken thighs 5.4x10 4 9.6x10 6 7.1x10 5 ±0.11x10 5a…”

Section: Resultsmentioning

confidence: 99%

Bacteriological profile of some raw chicken meat cuts in Ismailia city, Egypt

Afify¹,

Shaltout

Mohammed

2020

Benha Veterinary Medical Journal

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“…The uncooked meat can be preserved for more than three to four months by this method. The different types of the meat freezes at different temperature like the meat freezer at -18 o C [65][66][67][68][69][70].…”

Section: The Meat Freezing Methodsmentioning

confidence: 99%

"Impacts of Meat Preservation on Public Health and Economy"

Shaltout

2024

BJSTR

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The meat preservation has a positive effect on economy due to it prolongs the shelf life of the meat and also improves the public health due to inhibition the growth of the microorganisms. In the meat preservation methods, there are different methods that are being used for the meat preservation. Since the peoples started to utilize the meat, they started to preserve the meat for the later uses. The means of the meat preservation that are used for the meat preservation as the meat drying, the meat canning, the meat smoking, the meat freezing, the meat chilling, the meat curing, the meat salting, the meat fermentation and the meat pickling and the meat Irradiation. The meat drying is the oldest meat preservation method that is still being used. The meat drying is also known as dehydration. The bacteria and the enzymes only multiply at a certain level of the moisture content, in the meat drying we reduce the moisture content to ten -twenty percentage by the weight and hence the enzyme remain inactivated. In the past the meat was dried by the sun, but now the oven and the dehydrators in the practice. Now it's easy to dry the meat at the home with the help of stove and oven. By the process, firstly, cut the meat into thin narrow meat strips then boil the meat strips at high temperature that's the bacteria could be killed, after the boiling for five to ten minutes' bake in the oven. Through this method of the meat preservation, we can preserve the meat for one to two months in the air tight containers.

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“…In USA the Federation of American Societies for Experimental Biology (FASEB) reported in 1995 that chemical food additive Monosodium glutamate as flavoring agent access in doses varied from 0.500 to 3.00 mg. causes transient chemical food additive Monosodium glutamate as flavoring agent disease. 7,11,12 Possible toxic effects causes obesity, CNS damage, disturbence in fatty tissues physiology, liver cirrhosis, and reproductive problems. [13][14][15] Chemical food additive Monosodium glutamate as flavoring agent is a controversial substance in terms of its harmful effects after long-time dosing.…”

Section: Introductionmentioning

confidence: 99%

“…[13][14][15] Chemical food additive Monosodium glutamate as flavoring agent is a controversial substance in terms of its harmful effects after long-time dosing. 7,11,6 The present study was planned out to detect chemical food additive Monosodium glutamate as flavoring agent in processed hen marketed in Egypt by using HPLC -UV/DAD.…”

Section: Introductionmentioning

confidence: 99%

Prevalence of food additive in hen meat products

Eldin IM,

T Abou Sayed Ahmed,

M Hassan

et al. 2023

JDVAR

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The present investigation aimed to assess chemical monosodium glutamate as flavoring agent in processed hen meat products. One hundred random of processed hen meat samples were estimated. The highest concentration mean± SE chemical Food additive Monosodium glutamate (mg/g.) as an flavoring agent was found in samples of canned hen (3.950 ± 0.51) than in hen pannae samples (1.850 ± 0.28), hen minced meat samples were the highest concentration (2.750 ± 1.05), followed by hen shawerma samples (1.730 ± 0.220), and fried hen meat samples (1.470 ± 0.850) mg/g. of chemical Food additive Monosodium glutamate as flavoring agent. So, the current estimated chemical Food additive Monosodium glutamate as flavoring agent contents in the examined processed hen samples were less than the acceptable levels stated by Egyptian Standards, FDA stated that contamination of the examined chicken meat samples in this study revealed that the amount of chemical monosodium glutamate as flavoring agent causing reactions in human being ranged from 0.500 to 3.00 mg. so a typical serving of a foodstuff with added chemical Monosodium glutamate as flavoring agent has less than 0.50 g. of Monosodium glutamate as flavoring agent. Reduction the public health hazards of exposure to these food additives as flavoring agent. The corrected and safe doses of chemical Food additive Monosodium glutamate as flavoring agent in food of human.

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Natural preservatives in raw chicken meat

Cited by 6 publications

References 9 publications

Bacteriological profile of some raw chicken meat cuts in Ismailia city, Egypt

Bacteriological profile of some raw chicken meat cuts in Ismailia city, Egypt

"Impacts of Meat Preservation on Public Health and Economy"

Prevalence of food additive in hen meat products

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