MAIN

©1996-2018. All Rights Reserved. Online Journal of Veterinary Research . You may not store these pages in any form except for your own personal use. All other usage or distribution is illegal under international copyright treaties. Permission to use any of these pages in any other way besides the before mentioned must be gained in writing from the publisher. This article is exclusively copyrighted in its entirety to OJVR. This article may be copied once but may not be, reproduced or re-transmitted without the express permission of the editors. This journal satisfies the refereeing requirements (DEST) for the Higher Education Research Data Collection (Australia). Linking:To link to this page or any pages linking to this page you must link directly to this page only here rather than put up your own page.

 

OJVRTM

 Online Journal of Veterinary Research©

 

Volume 18(3): 253-259, 2014. Redacted 2017.

 Effect of mixed curing on microbes in camel meat.

 

Hamid Reza Gheisari*1, Roya Firoozi2 and Behrokh Marzban1

 

        Departments of Food Hygiene1 and Pathobiology2, School of Veterinary Medicine, Shiraz University, Shiraz,  Iran

 

ABSTRACT

 

Gheisari HR, Firoozi R, Marzban B.,  Effect of mixed curing on microbes in camel meat, Onl J Vet Res., 18(3): 253-259, 2014  Camel meat is a common source of animal proteins in many countries. Curing preservatives enhance flavor and increase shelf life. The effects of mixed curing on camel meat bacterial flora is described.  Enterobacteriace, Staphylococcus, lactic acid and Psychrophilic bacteria, yeasts and mould were monitored on cured and non-cured control meat samples. Results suggest that mixed curing reduced yeasts, mould and psychrophilic bacteria but not Enterobacteriacae, Staphylococcus aureus or lactic acid bacteria.

 

Keywords: Camel; Meat; Curing; Microbial index; Mix method

MAIN

 

FULL-TEXT (SUBSCRIPTION OR PURCHASE THIS TITLE $25USD)