CHEMICAL AND MICROBIAL TESTS OF IMPORTED CANNED BEEF IN BASRA CITY

Abstract

The current study aims to estimate some chemical and bacterial properties of canned beef imported in Basra city. The results of the chemical analysis showed that the meat of Turkish origin marked 7 recorded the highest percentage of moisture 1.70%, while Lebanese meat recorded the lowest percentage of moisture 55.65%, and meat of Iranian origin K score the highest percentage of ash 4.02%, while the lowest percentage of ash in meat of Turkish origin mark 7 3.27%, and meat of Brazilian origin mark S recorded the highest percentage of protein 14.805, while the lowest percentage of protein in meat of Lebanese origin mark T13.90%. The percentage of fat was in meat of Lebanese origin T mark 19.97%, while the lowest percentage of fat in meat of Iranian origin mark K was 17.05%. Toric for meat imported of various origins is under study. The results showed that it was within the permissible limits of the Iraqi standard specifications, although the Brazilian meat of S brand significantly outperformed 5% in the percentage of total volatile nitrogen and the percentage of free fatty acids over the rest of the imported meat under study, while no significant differences appeared in the concentration of (TBA)between imported meat of various origins. The results of the study indicated that the bacterial tests for imported meat of various origins were within the permissible limits according to international standards, as the total number of anaerobic bacteria ranged from 0- 7×1 10 /g meat, while the number of clostridiu bacteria 0-5×1 10 /g meat.