Matches in SemOpenAlex for { <https://semopenalex.org/work/W2404103623> ?p ?o ?g. }
Showing items 1 to 58 of
58
with 100 items per page.
- W2404103623 endingPage "16" @default.
- W2404103623 startingPage "1" @default.
- W2404103623 abstract "Random samples at the three processing stages of turkey keshta, turkey rosto, turkey luncheon and turkey frankfurter (20 samples for each stage were collected). For luncheon and frankfurter, 20 samples of each of thighs and breast represents the 1 st stage of processing were also taken. These samples were obtained from some meat processing plants at Alexandria province to make a total of 280 samples. The samples were examined microbiologically and the results revealed that, the total aerobic bacterial count in the examined Keshta and rosto shows their highest count in the 1st stage and gradually decreased in the 2nd and 3rd stages. On the other hand, the total aerobic bacterial count in luncheon and frankfurter samples slightly increased in the 2nd stage and then decreased in the 3rd stage. The Coliform count also shows its highest count in the 1st stage and decreased in the 2nd stage and could not be detected from the 3rd stage of keshta and rosto samples, while it increased slightly in 2nd stage and could not be detected in the 3rd stage for luncheon and frankfurter samples. E. coli and Staphylococcus aureus were higher in the 1st stage than in the 2nd stage of processing of the examined keshta and rosto samples while they were higher in the 2nd stage than in the 1st one in luncheon and frankfurter samples but could not be detected from the 3rd stage in all products. Both Clostridium perfningens and Salmonella could not be detected in the examined turkey products at the different processing stages. The total mould and yeast counts in the examined products showed highest count in the 1st stage and decreased in the 2nd stage and could not be detected in keshta and rosto in 3rd stage while in frankfurter samples the counts in the 1st and 2nd stages were nearly the same and decreased in the 3rd stage but in luncheon samples the count was slightly increased in the 2nd stage and not detected in the 3rd stage. The public health significance of microorganisms as well as the suggested hygienic measures in order to improve the quality of the examined turkey products were discussed." @default.
- W2404103623 created "2016-06-24" @default.
- W2404103623 creator A5004741248 @default.
- W2404103623 creator A5043898610 @default.
- W2404103623 date "1999-01-01" @default.
- W2404103623 modified "2023-09-23" @default.
- W2404103623 title "Microbial evaluation of some heat treated turkey products at different processing stages." @default.
- W2404103623 hasPubMedId "https://pubmed.ncbi.nlm.nih.gov/17216949" @default.
- W2404103623 hasPublicationYear "1999" @default.
- W2404103623 type Work @default.
- W2404103623 sameAs 2404103623 @default.
- W2404103623 citedByCount "0" @default.
- W2404103623 crossrefType "journal-article" @default.
- W2404103623 hasAuthorship W2404103623A5004741248 @default.
- W2404103623 hasAuthorship W2404103623A5043898610 @default.
- W2404103623 hasConcept C140793950 @default.
- W2404103623 hasConcept C146357865 @default.
- W2404103623 hasConcept C151730666 @default.
- W2404103623 hasConcept C2781065037 @default.
- W2404103623 hasConcept C3019970041 @default.
- W2404103623 hasConcept C31903555 @default.
- W2404103623 hasConcept C42972112 @default.
- W2404103623 hasConcept C523546767 @default.
- W2404103623 hasConcept C54355233 @default.
- W2404103623 hasConcept C71924100 @default.
- W2404103623 hasConcept C86803240 @default.
- W2404103623 hasConceptScore W2404103623C140793950 @default.
- W2404103623 hasConceptScore W2404103623C146357865 @default.
- W2404103623 hasConceptScore W2404103623C151730666 @default.
- W2404103623 hasConceptScore W2404103623C2781065037 @default.
- W2404103623 hasConceptScore W2404103623C3019970041 @default.
- W2404103623 hasConceptScore W2404103623C31903555 @default.
- W2404103623 hasConceptScore W2404103623C42972112 @default.
- W2404103623 hasConceptScore W2404103623C523546767 @default.
- W2404103623 hasConceptScore W2404103623C54355233 @default.
- W2404103623 hasConceptScore W2404103623C71924100 @default.
- W2404103623 hasConceptScore W2404103623C86803240 @default.
- W2404103623 hasIssue "1-2" @default.
- W2404103623 hasLocation W24041036231 @default.
- W2404103623 hasOpenAccess W2404103623 @default.
- W2404103623 hasPrimaryLocation W24041036231 @default.
- W2404103623 hasRelatedWork W1521191891 @default.
- W2404103623 hasRelatedWork W2063431571 @default.
- W2404103623 hasRelatedWork W2069311522 @default.
- W2404103623 hasRelatedWork W2163442927 @default.
- W2404103623 hasRelatedWork W2299173001 @default.
- W2404103623 hasRelatedWork W2486780038 @default.
- W2404103623 hasRelatedWork W2984467514 @default.
- W2404103623 hasRelatedWork W3116120990 @default.
- W2404103623 hasRelatedWork W4206954257 @default.
- W2404103623 hasRelatedWork W765779989 @default.
- W2404103623 hasVolume "74" @default.
- W2404103623 isParatext "false" @default.
- W2404103623 isRetracted "false" @default.
- W2404103623 magId "2404103623" @default.
- W2404103623 workType "article" @default.