Abstract:A total of 50 samples of semi-dry Egyptian salted meat (basterma) were randomly collected from different retail outlets in Assiut city, Egypt. The samples were examined sensorially for color, odor, taste, tenderness, juiciness, palatability and overall acceptability; chemically for pH and sodium chloride (NaCl) content; and microbiologically for the count of total aerobes, halophiles, Staphylococcus aureus, lactobacilli, and mould and yeast. As well, most probable number (MPN) count was performed for coliforms… Show more
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