Hygienic Evaluation of Poultry Carcasses

One hundred samples of chicken carcasses collected fromdifferent parts in Mansoura city were examined organolepticallyand determination of pH value and then bacteriologically beforeand after treatment with 2% lactic acid for 2 minutes.(I) Organoleptic examination:99% of examined samples showed normal colour (yellowishwhite which may be due to relatively high amount of externalbody fat), normal odour, palatable taste and firm in consistency.While 1 % of examined samples showed grayish colour, badodour, unpalatable taste and soft in consistency (unfit for humanconsumption).(11) Determination of pH value:The values ranged from 6.5 to 7.5 with mean value of 6.8before treatment and ranged from 5.5 to 6.2 with mean value of5.8 after treatment with lactic acid 2% for 2 minutes.(Ill) Bacteriological examination:(1) Total aerobic bacterial count:(a) By muscle maceration:The mean value of aerobic plate count of examined samplesbefore treatment with 20/0 lactic acidcfu/gm, while after treatment was 2.18