Microbial and Chemical Evaluation of broiler’s skin as co-product incorporated in meat industry

• Main Authors: Gehan M. Kassem, Fatma H. M. Ali, M. M. Farag
• Format: Article
• Language: English
• Published: Beni-Suef University 2005-12-01
• Series: Journal of Veterinary Medical Research
• Subjects: broiler’s skin; campylobacter; fatty acid profile; microbial evaluation
• Online Access: https://jvmr.journals.ekb.eg/article_77940.html

Thirty samples of freshly slaughtered broiler frame with skin were obtained from small scale poultry processing plant in Cairo and Giza markets. Samples of neck and breast skin were examined for Total colony count, Psychrotrophic count, Staphylococcus aureus count, Coliform Count, presumptive E. coli count and total yeast and mould count. In addition isolation of Salmonella spp. and thermotolerant Campylobater were performed. Lower bacterial counts were recorded in cooked samples, with mean value of 7.6 ± 0.18, 5.68 ± 0.16, 5.12 ± 0.14, 3.6 ± 0.3, 2.3 ± 0.39 and 6.85 ± 0.37 log10 cfu /g in raw samples and 0.91 ± 0.27, 0.74 ± 0.21, 0.56 ± 0.19, 1.1 ± 0.13, < 3 and 2.44 ± 0.12 log10 cfu/g in cooked samples respectively. The incidence of S. aureus, Salmonella and Campylobater jejuni in raw skin samples were 66.7%, 20%, and 56.6%, respectively. While S. aureus was unexpectedly isolated from cooked samples. Fat content was estimated by using Sohexelt method and fatty acids content of methylester were determined.