Abstract
A total of 45 chilled of chicken giblets (liver, heart, gizzard) were collected randamly from different retail shops at El Bohiera Province and examined for sensory, chemical and microbilogical examination. For chemical examination, mean value of TVN (mg/100g) in chilled samples (liver, heart and gizzard) were 13.33, 14.61 and 14.87, respectively and mean value of TBA (mg malonaldehyde/kg sample) were 0.70, 0.80 and 0.45 in chicken giblets (liver, heart and gizzard), respectively. All examined chilled samples, (liver, heart and gizzard) found to be contaminated with different types of microorganisms with the mean values of 3.49x104+1.06x104, 4.28x104+1.54x104 and 4.63x104, respectively. For Mesophilic counts; 2.37x105+ 8.78x104, 1.39x105+9.18x104 and 2.19x105+9.66x105 respectively, for Enterobacteriacae count; 1.24x105+ 5.46x104, 5.69x104+ 2.57x104 and 1.05x105+4.57x104 respectively, for Coliforms counts; 4.60x102+2.70x102, 7.18x102+6.69x102 and 9.12x102+8.32x102 respectively, for Mould counts and finally 3.94x103+2.59x103, 1.68x103+1.19x103 and 2.58x103+1.48x103, respectively for Yeast count. The incidence of identified Staph. aureus in chilled samples chicken giblets (liver, heart, gizzard) was 7%, 10% and 7%, respectively while the incidence of identified Salmonella spp was 17%, 13% and 20%, respectively.
Highlights
Poultry is a food that has been highly appreciated by man
The vent is opened, the internal organsare removed, and the gizzard, liver and heart may be harvested. These edible organs can be contaminated through spillage of the contents of the intestines. They are often washed, which may contribute to the dissemination of bacteria on and among them (Arnold, 2007)
Samples have a score excellent, very good, medium and fair grades, respectively according to the quality system recommended by (Morr Marry 1970). According to these results examined samples were accepted organoleptically except 3% of examined liver samples which have fair score. These sensory factors of examination consider as indicators of spoilage which are noticeable on meat when bacterial numbers reached approximately 10-7cfu/g (Nakagawa et al, 1999)
Summary
Poultry is a food that has been highly appreciated by man. It is an important, low cost, source of animal protein with low calories and cholesterol, rich in nutrients, phosphorus, other minerals, and B-complex vitamins (FAO 2010).Chicken giblets contain amount of protein as other kinds of meat, and are a good source of vitamins as riboflavin, thiamine and ascorbic acid and minerals as sodium, potassium, calcium, iron, phosphorus, sulphur, chlorine and iodine (Mountney, 1966).In small-scale slaughtering facilities, birds are slaughtered and scalded in hot water. Poultry is a food that has been highly appreciated by man. It is an important, low cost, source of animal protein with low calories and cholesterol, rich in nutrients, phosphorus, other minerals, and B-complex vitamins (FAO 2010). Chicken giblets contain amount of protein as other kinds of meat, and are a good source of vitamins as riboflavin, thiamine and ascorbic acid and minerals as sodium, potassium, calcium, iron, phosphorus, sulphur, chlorine and iodine (Mountney, 1966). The vent is opened, the internal organsare removed, and the gizzard, liver and heart may be harvested. These edible organs can be contaminated through spillage of the contents of the intestines. They are often washed, which may contribute to the dissemination of bacteria on and among them (Arnold, 2007)
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