Analyse microbiologique des produits de charcuterie cachir pâté

Abstract

Poultry meat (chicken) is increasingly consumed, due to it high nutritional value (an important source of protein), and used because of its efficiency and low cost. The transformation of chicken meat in safe and healthy deli product without risk to consumer health needs of the physico-chemical and microbiological analyzes. Firstly in this study we presented the possibility to follow the technological process from raw material to finished product. Secondly we realized sample collection in batches, then we performed physicochemical and microbiological analysis laboratory at the unit level. Throughout this study, it appears that the type of raw material (CF, CFT) used to manufacture the block shows a significant difference in composition and nutritional value, against the forth from processing (chopping, cooking) have a negative impact (loss of protein, water and fat but also have a positive impact on the bacteriological stability.