الفهرس 
Organoleptic Evaluation of locally manufactured chicken meat productsOnly 14 pages are availabe for public view
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Abstract
One hundred of some locally manufactured chicken meat products were randomly collected from supermarkets in El-Menofya governorate represented by chicken pane, chicken nuggets, grilled chicken steaks, chicken schawerma , chicken grilled breast (20 of each) .Samples were examined for sensory, microbiological and chemical evaluation to assure their quality .
The mean scores for all sensory attributes of locally manufactured chicken meat products were 7.60 ± 0.16, 6.75 ± 0.23, 6.40 ± 0.19, 6.30 ± 0.24 and 5.35 ± 0.32 for chicken pane, chicken nuggets, grilled chicken steaks, chicken schawerma and chicken grilled breast for colour , respectively . while were 8.00 ± 0.21, 7.00 ± 0.37, 7.40 ± 0.36, 7.35 ± 0.17 and 6.60 ± 0.40 for flavor of the same samples, respectively , moreover the results for texture of the same examined samples were 8.10 ± 0.29, 8.10 ± 0.27, 7.60 ± 0.22, 7.55 ± 0.19 and 7.10 ± 0.41, respectively, mean while for taste of the same examined samples were 7.80 ± 0.23, 7.25 ± 0.28, 7.45 ± 0.26, 7.45 ± 0.23 and 5.60 ± 0.42, respectively ,Finally, the overall acceptability of the same examined samples were 7.90 ± 0.22, 7.20 ± 0.27, 7.10 ± 0.27, 7.05 ± 0.25 and 6.40 ± 0.34 ,respectively
The mean values of aerobic plate (cfu/g) ,Enterobacteriaceae count and mycotic count in locally manufactured chicken meat products were 5.99×106 ± 0.63×106, 1.14×103 ± 0.19×103 and 1.35×104 ± 0.22×104 for chicken pane, respectively ; 4.78×105 ± 0.51×105, 2.03×103 ± 0.35×103 and 9.93×105 ± 2.17×105 for chicken nuggets ; 1.42×106 ± 0.27×106, 6.51×102 ± 1.12×102 and 2.08×103 ± 0.35×103 for grilled chicken steaks ; 3.89×105 ± 0.46×105, 9.79×102 ± 2.28×102 and 1.70×103 ± 0.14×102 for chicken schawerma and 3.04×105 ± 0.39×105, 6.94×102 ± 1.43×102 and 0 for grilled chicken breast, respectively .
E.coli and B.cereus were isolated from chicken nuggets and grilled chicken breast in different percent, while Salmonella and S.aureus failed to be detected in all the examined samples .
The mean statistical analytical results of PH , TVN and TBA values of locally manufactured chicken meat products were 8.18 ± 0.22, 33.85 ± 1.63 and 0.44 ± 0.08 for cchicken pane ; 8.33 ± 0.17, 35.61 ± 2.09 and 0.29 ± 0.02 for chicken nuggets ; 8.20 ± 0.23, 35.35 ± 1.76 and 0.26 ± 0.03 for grilled chicken steaks ; 8.16 ± 0.21, 37.14 ± 1.32 and 0.31 ± 0.01 for chicken schawerma and 8.31 ± 0.22, 33.85 ± 1.63 and0.07 ± 0.01 for grilled chicken breast , respectively .
Correlation coefficient between APC in contrast to organoleptic and chemical scores of the examined locally manufactured chicken meat product samples revealed negative effect with colour, flavor and taste of such products at varying degrees ,while positive relation between pH from one side and TVN and TBA of examined samples from the other side .
The public health significance of the isolated microorganism as well as the suggestive measures to improve the quality of such food items were discussed .