El-Fadaly,, H., Kassem, M., Hamed, M., Hassan, F. (2000). DESCRIPTION OF MICROBIAL AND CHEMICAL CHANGES DURING THE TENDERIZATION PROCESS OF BUFFALO MEAT. Journal of Agricultural Chemistry and Biotechnology, 25(1), 451-462. doi: 10.21608/jacb.2000.258313
H. El-Fadaly,; M. Kassem; M. Hamed; F. Hassan. "DESCRIPTION OF MICROBIAL AND CHEMICAL CHANGES DURING THE TENDERIZATION PROCESS OF BUFFALO MEAT". Journal of Agricultural Chemistry and Biotechnology, 25, 1, 2000, 451-462. doi: 10.21608/jacb.2000.258313
El-Fadaly,, H., Kassem, M., Hamed, M., Hassan, F. (2000). 'DESCRIPTION OF MICROBIAL AND CHEMICAL CHANGES DURING THE TENDERIZATION PROCESS OF BUFFALO MEAT', Journal of Agricultural Chemistry and Biotechnology, 25(1), pp. 451-462. doi: 10.21608/jacb.2000.258313
El-Fadaly,, H., Kassem, M., Hamed, M., Hassan, F. DESCRIPTION OF MICROBIAL AND CHEMICAL CHANGES DURING THE TENDERIZATION PROCESS OF BUFFALO MEAT. Journal of Agricultural Chemistry and Biotechnology, 2000; 25(1): 451-462. doi: 10.21608/jacb.2000.258313
DESCRIPTION OF MICROBIAL AND CHEMICAL CHANGES DURING THE TENDERIZATION PROCESS OF BUFFALO MEAT
1Agric. Microbiol. Dept., Fac. of Agric., Mansoura University, Mansoura, Egypt.
2Food Industries Dept.,
Abstract
The microbiological examinations of tested meat and curing solution were carried out using different cultivation media. Screening programm of obtained isolates was performed on milk agar medium to detect their potentialities against milk casein. Chemical description was also followed together with determination of sugars values in the curing solution during the whole process. Results obtained revealed that both meat and immersing solution were different from each other from microbiological and chemical point of view. Positive linear regression was obtained by plotting values of H/G% either against growth diameter or against hydrolysis zones. Profiles of both pH and optical density of the curing solution seems to be constant during the whole process. Results of the total protein exhibited gradual increase up to the 9th day of the process. Values of non reducing sugars and total sugars showed gradual decrease up to 6th day then increased again while reducing sugars showed a steady state during the treatment period.
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