Bacterial and Chemical quality of Frozen Chicken Meat Received at Governmental Hospital modern

Abstract

This study was conducted to evaluate the quality of frozen chicken meat received at governmentalhospital in kalyobia governorate, Egypt. A total of 100 samples were taken from chicken breast andthigh (50 of each), randomly for bacteriological and chemical examination. The average of APC,coliform and psychrotrophes counts were 3.78×106±0.93±106/g, 2.07×103±0.60×103/g and5.71×106±1.44×106/g for breast and 4.38×106±0.59×106/g, 2.61×103±0.60×103/g and4.59×106±1.26×106 /g for thigh, respectively. Chemical keeping quality tests represented by pH, TVB/N(mg/100g) and TBA (mg/kg) indicated that the mean values were 5.84±0.10, 18.99±0.59 and 0.68±0.01for chicken breast and 5.91±0.11, 19.28±0.60 and 0.73±0.02 for chicken thigh, respectively. Therecommended points were discussed