MICROBIOLOGICAL CHARACTERIZATION OF CAMEL AND SHEEP MEAT PRESERVED BY REFRIGERATION AND LACTIC ACID

Benaissa Atika; Ould el hadj Khellil Aminata; Adamou Abdelkadder; Babelhadj Baaissa

doi:10.9755/ejfa.v26i5.17959

Authors

Benaissa Atika Laboratory of Protecting Ecosystems in Arid and Semi-arid, University Kasdi Merbah Ouargla, Ouargla 30000, Algeria
Ould el hadj Khellil Aminata Laboratory of Protecting Ecosystems in Arid and Semi-arid, University Kasdi Merbah Ouargla, Ouargla 30000, Algeria
Adamou Abdelkadder Laboratory of Protecting Ecosystems in Arid and Semi-arid, University Kasdi Merbah Ouargla, Ouargla 30000, Algeria
Babelhadj Baaissa Laboratory of Protecting Ecosystems in Arid and Semi-arid, University Kasdi Merbah Ouargla, Ouargla 30000, Algeria

DOI:

https://doi.org/10.9755/ejfa.v26i5.17959

Keywords:

Meat, Dromedary, Sheep, Lactic acid, Conservation

Abstract

The microbial growth of certain bacteria contaminating camel and sheep meat, kept under refrigeration was evaluated. The samples were collected at the Ouargla slaughterhouse. The selected compartment for monitoring was the thigh (most demanded by consumers of the region). The shelf life of the two types of meats studied was five days against the total mesophilic aerobic flora, yeasts, enterobacteria and fecal coliform contamination whose percentages were respectively 30.26%, 26.55% , 22.74% and 20.44% for camel meat; 28.91%, 28.21%, 22.87% and 20% for sheep meat. The lactic acid concentration that ensures better conservation, was 4% for sheep meat while a concentration of 2% was sufficient for camel meat. The duration of cold preservation of both meats (treated and untreated) was nine days except for yeasts whose duration was seven days.