CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF SOME MINCED MEAT SAMPLES COLLECTED FROM LOCAL MARKET OF MANSOURA CITY

This present manuscript was carried out to be ensured that the collected samples of minced meat from local market of  Mansoura city are accordant minced meat Egyptian Standard Specification or not.
From obtained results, fat content of minced meat samples ranged from 17.48 to 21.94%, while the highest protein content (22.19 %) was recorded for M₃ sample. Total volatile nitrogen of the three minced meat samples did not exceed  20 mg/100 g. In addition, total soluble nitrogen (TSN) values of minced meat samples ranged from 21.59% to 26.48% as percentage of total nitrogen. Furthermore, non protein nitrogen (NPN) of minced meat samples ranged from 5.01% to 7.45% of total nitrogen and 23.1% to 28.1% of total soluble nitrogen. At last, free amino nitrogen (FAN) values varied from 11.63% and 14.33% of total nitrogen.
The highest acid value (AV) in minced meat samples was 5.53 mg KOH/g for M₃. As for oxidative rancidity, peroxide values (PV) of minced meat samples ranged between 19.33 to 29.69 mliequivalant O₂/kg fat for M₂ and M₃ samples, respectively. Saturated fatty acids in minced meat fat ranged from 50.3% to 51.35% from total fatty acids, while total unsaturated fatty acids in minced meat samples fat were in between 47.96 % and 49.82%, where monounsaturated fatty acids ranged from 45.2 % to 46.61%, while polyunsaturated fatty acids percentage ranged between 1.99 % and 4.62%.
For the M₃ sample, the total bacterial count using NA cultivation medium showed to be the highest value being 0.529 × 10⁶ cfu/g, followed by M₁ and M₂ samples (0.292 × 10⁶ and 0.021 × 10⁶ cfu/g, respectively).
In conclusion, the present study has clearly indicated that all collected minced meat samples were chemically in accordance with the Egyptian Standard Specifications (2005) but from microbiological view, only M₂ sample was safe.
So, Minced meat purchased from local market of Mansoura city could be considered as a safe food for human consumption, but there is a need for good handling and storage conditions to reduce microbiological contamination and growth of microorganisms.