control of microbiological hazard of some meat products preserved at refrigeration

A total of 3 kg of meat samples, 1.5 kg minced meat and 1.5 kg meal slices, each product divided into 3 groups, each of them equal half kg.First group (control), second group treated with thyme oil (0.3%) and third group treated with potassium sorbate (0.3%) were subjected to be examined organoleptically, chemically and microbiologically even two days under refrigeration storage at 4±1ºC til1- Organoleptic examinationThe organoleptic of the minced meat and meat slices aimed to detect their color, odor, taste and consistency. This exam gives the first aid to the examiner to judge the quality of the products.a) Meat slicesThe results revealed that control samples were still organolepitically acceptable in color, odor and consistency till 7th day of refrigeration storage at 4±1ºC.While thyme treated samples, potassium sorbate treated samples were still until the 9th day and 11th day of refrigeration storage at 4±1ºC respectively. Then the organoleptic examination was not done after previously mentioned periods as signs of spoilageb) Minced meatThe results revealed that control samples was still organoleptically acceptable from of color, odor and consistency till the 5th day of storage at 4±1ºC. While the thyme treated samples and