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Register a new userPreservation of Fresh Awassi Lamb Meat (Lean) in Modified Atmosphere and Vacuum Packaging
حفظ لحوم أغنام العواس الطازجة (الهبرة) في جو معدل و تحت التفريغ
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استهدف البحث حفظ لحوم أغنام العواس الطازجة في ظروف تخزينية مختلفة. حيث استخدمت لحوم فخذ الغنم الطازجة، وتم تخزينها في عبوات من مادة البولي إيتلين بوجود غاز ( CO2 ( 100% و غاز (N2 (100% و تحت التفريغ (% 100 )، بالإضافة إلى الشاهد. وقد اشتملت الدراسة على قياس قيمة pH و تقدير المحتوى المكروبي، و الصفات الحسية. و تبين من خلال الدراسة أنه يمكن تخزين اللحوم في الأوساط السابقة الذكر وبدرجة حرارة + 3 م بين 20-30 يوم بالنسبة إلى غاز CO2 و تحت التفريغ، و بين 10 - 20 يوم بالنسبة إلى غاز N 2. كما تشير النتائج إلى أنه يوم يمكن تخزين اللحوم في الأوساط نفسها ولكن في درجة حرارة + 7 م بين 10 - 20 يوم بالنسبة إلى غاز CO2, و 10 أيام بالنسبة لتحت التفريغ و أقل من 10 أيام لغاز N2 مع المحافظة على الصفات الحسية و المقبولة.
The aim of this investigation is to preserve fresh Awassi lamb meat at different storage conditions. The Awassi lamb from the thigh part of fresh meat was stored in Vacuuming Polyethylene Packaged with 100% CO2, 100% N2 and 100% vacuuming and at temperature +3 ºC and +7 ºC. The study showed that the meat can be stored at temperature +3ºC between 20 -30 days for the CO2 and vacuuming, and between 10-20 days for the N2 . The study also indicated that the meat can be stored at temperature +7 ºC between 10-20 days for CO2, and for 10 days under N2, and up to 10 days for the vacuuming without altering the organoleptic properties.
References used
Alehina, L. T., Bolchakov, A. c., Boreckov, B. G., Jarinov, A. I. 1988. Technology Meat and Meat-products. Moscow, Agriposeccing
Baran, W. L., Kraft, A. A., and Walker, H. W. 1969. Effects of Carbon Dioxide and Vacuum Packaging on Color and Bacterial Count of Meat. J. Milk Food Techno. 33:77
Coyne, F. P. 1932. The Effect of Carbon Dioxide on Bacterial Growth with Special Reference to The Preservation of Fish. Part. I. Soc. Chem. Ind. 51:119
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This study included a test of 90 chickens; 90 samples as (a chest) and 90 samples as (a thigh). These samples were divided into four categories: the first one (45 chests) was stored with packages in a tin sheet, the second (45 chests) unpacked, the t
hird (45 thighs) was stored with packages in a tin plate, the fourth (45 thighs) unpacked. The samples of each category were divided into three groups. Each group consists of 15 samples. These groups were stored at (25+°, 4+°, 20-°) .Then, the pH and the total count of bacteria were measured during storage in order to observe the time in which the samples will start to spoil in accordance with the Syrian Standards and Specifications Corporation 2007. We noticed the following physical changes: color, odor, flavor and texture. The results showed that the spoilage of the thigh samples happened before the chest ones and the packaged samples before the unpackaged ones. The samples spoiled after 24h of storage at 25+° and after 7 days of storage at 4+°, whereas, there was no spoilage noticed for the samples at 20-° but the appearance changed after 6 months of storage. Packing had a good effect on preservation. The conclusions and the suggestions were written in order to guide the consumer in the field of poultry meat storage.
One-hundred twenty-five random samples of fresh meat were aseptically
collected from different shops and supermarkets distributed in Taif
governorate. The samples were examined bacteriologically for aerobic plate
counts, Enterobacteriaceae, Staphy
lococcus aureus, and Lactobacillaceae counts,
and for isolation and identification the bacterial strains detected.
The aerobic plate count ranged from 3 ×103to 107/ g. The counts of
Enterobacteriaceae, ranged from 6×106to 3×106/g, whereas the counts of
Staphylococcus aureus ranged from 7 ×104 to 5×106/g. On the other hand, the
counts of Lactobacillaceae ranged from 7 ×104to 4×106/g
The bacterial counts of fresh chicken meat ranged from 5×104 to 15-
25×106/cm2.
This study was carried out at the laboratory of artificial insemination and
embryo transfer in Ezra station Belongs to ACSAD during 2009 to estimate the
efficiency of local diluents (sodium citrate with egg yolk, EYC and skimmed
milk, SM)in compar
ison to Andromed® as a standard diluent for short and long
-term preservation period of semen in Awassi rams. Four rams, two years old
with live body weight 75± 3 Kg, were used. Semen was collected by artificial
insemination twice/ per day per week for 4 months during the breeding season.
Progressive motility and live – dead sperms were evaluated at each step of
semen handling. Results showed that there was a significant effect (p<0.05) for
the ram on ejaculate volume (1.8-2.46 ml) and sperm concentration (2.4-3.8 X
109/ml) and more significant effect (p< 0.01) for the diluents on studied traits
after each step of semen handling. The highest final survival rate of viability
(65.1%) was shown in semen diluted with Andromed® compared with 51.3% in
EYC and 22.3% in SM and the total rates of dead sperms were 41.9, 56.9.
78.9% in the standard, EYC and in SM, respectively. It was concluded that
local diluents can be used for extending and using Awassi semen as a fresh
diluted semen for a short time preservation using SM and as a frozen and
preserved semen for a long time with EYC in artificial insemination programs
and it was suggested that EYC with glycerol can be replaced for Andromed® if
sperm concentrate is increased by 10-15% at dilution.
This study was conducted in Ber Al-Ajam village, on a private farm, with a
group of Awassi sheep (76 ewes) in 2004-2005. A group of 57 lambs were
selected out of single born lambs and divided into two groups according to sex.
Each group was divide
d randomly into sub groups: control and experimental.
At the beginning of the experiment, at three weeks age, there were no
significant differences between the groups of lambs (p > 0.05).
This study carried out on one hundred lungs of Awassi Syrian sheep
were collected randomly from Damascus countryside slaughter
houses.
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