Comparative evaluation of the quality and safety attributes of local and branded beef seekh kabab

Abstract

Food safety assurance systems are growing increasingly strict in both industrialized and developing nations as a result of increased, both real and perceived food safety concerns. This is happening as a result of developments in both public (such as direct regulation and product liability) and private (such as self and third-party certification) quality control systems. This study assessed the microbial safety, heavy metals contamination, and sensorial characteristics of beef seekh kababs made by local and branded restaurants in Faisalabad. A total of 24 samples were collected from four regions (R1 Lyallpur town, R2 Madina town, R3 Jinnah town, and R4 Iqbal town) of Faisalabad, and analyzed. Physicochemical parameters including moisture, fat, pH, ash, proteins and color (L*, b* and a*), microbiological parameters such as total plate count (TPC), total Coliform count (TCC), E. coli O157:H7, and heavy metals (Cd, Fe, Pb, and Zn) content were determined. Moreover, the lab supervisor and 18 food technology students, who had prior tasting experience, conducted sensory tests on the samples. They evaluated the samples right after they reached the laboratory, before any other analyses. Results showed that the R2 (Local) sample had the significantly (p