Contrôle de la Qualité Microbiologique Et Physico-Chimique de la Viande de Poulet de chaire dans les points d’abattages

Abstract

Meat constitutes a very important element in human nutrition because of its’ physico-nutritional characteristics as a principal source of essential nutriments, rather than its’ psycho-emotional effects on society. On another hand, speaking of their economical importance , meats represent a very significant sector in food technology and industry. In our study, we have realized a physicochemical and a microbiological investigation concerning the freshness state, moisture level and PH. The microbiological profile was estimated by enumeration of the aerobic germs of 30°C, fecal coliform and pathogen germs : clostridia –staphylococcus and salmonella in particular. The results have revealed a good score of freshness and moisture level as follow: 70.68 %, 0.971% level, PH: 5.62. Concerning the microbiological profile, the results have showed a total absence of pathogenic germs. In conclusion, the samples analysed were of acceptable quality, probably due to the rigorous hygienic process applied that promote the samples to reach the international standards.