| Abstract: |
A grand total of ninety samples (each of 1 kg.) of fresh beef and liver (cattle)(45 beef samples collected from intercot region and 45 liver samples) were purchasedfrom different butcher shops at Kalyobia Governorate. The samples were asepticallytransported into a laboratory without undue delay.Forty samples (each of 300 g.) of both fresh beef (20 samples) and liver(cattle) (20 samples) were kept at room temperature ( ~ 28 - 34 °C) and ( 18 - < 28•C) and examined physically, bacteriologically and chemically after 24 and 48 hrs.Another fifty samples (each of 700 g.) of both beef (25 samples) and liver (25samples) were kept at chilling (2 - 5 °c ) for 15 days and examined periodically afterzero,2,4,8,10,12 and 15 days.This work was done to acheive the incipient spoilage and how long the freshmeat and liver could bel consumable during room temperature and chilling storage.6.1. Physical Indices:6.1.1 <:o’~’r:The mean values of colour of fresh beef and liver at both two ranges of roomtemperature (~ 28 - 34 °C) ( 18 - < 28 °C) were 99.1 & 100 for beef and 99.7 & 100liver, respectively.The mean values of colour of meat and liver after keeping 24 and 48 hrs. atroom temperature ( ~ 28 - 34 OC ) were 7.5 & 0.6 for meat and 23.9 & 2.3 for liver,respectively and after keeping at room temperature ( 18 - < 28 °C ) for’ 24 and 48hrs. were 34 & 15 for meat and 34.8 & 13.2 for liver.The mean values of colour of beef meat and liver after keeping at chillingtemperature (2-5 °C) for zero,2,4,8,1O,12, and 15 days were 99.56, 84.24, 68.44,30.88, 12.84, 6.12 and l.64 [01’ meat and 99.56, 85.8, 68.68,27.24, 18.08, 10.16 and3.96 for liver, respectively.
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