Microbial Aspects of Some Meat Products With A Trial To Improve Their Quality and Shelf Life At Refrigeration

A total 4 kg of meat samples (2 kg minced meat and 2 kg meatslice ) each product divided into 4 groups each of them half kg> ,first group (control) ,second group(treated with nisin ) , thirdgroup(treated with sodium lactate) and fourth group (treated with amixture of them) were subjected to be examined organoleptically,chemically and microbiologically every three days of refrigerationstorage at 4+ 1 C till signs of spoilage.11 Organoleptic examination:The organoleptic examination proved to be beneficial, as itgives the first aid to the examiner to judge the quality of theproduct.The organoleptic examination of both products (meat sliceand minced meat) aimed to detect their color, odor, taste aridconsistency.A) meat sliceThe results revealed that control samples was stillorganoleptically acceptable from of color, odor and consistency tillthe six day of refrigeration storage at 4± 1 C. while the nisin treatedsamples, sodium lactate treated samples and combination of themtreated samples were still until the nine, twelve and fifteen day ofrefrigeration storage at 4±1 C, respectively. After that, theorganoleptic examination was not done after previously mentioned