PHYSICOCHEMICAL AND MICROBIOLOGICAL CHARA CTERISTICS OF A DRIED SALTED MEAT PRODUCT (KADDID) IN MOROCCO

Samples of traditional Kaddid (a salted dried meat) were analysed for their microbiological and physicochemical characteristics. Microbiolog ical determinations included the Standard Plate Count (SPC), total and faecal coliforms, enterococci, staphylococci, Salmonella, Clostridium , and Pseudomonas, whereas physico-chemical properties were characteri zed by pH, aw, chlorides, total nitrogen (TN), non-protein nitrogen (N PN), total volatile nitrogen (TVN), fat content and the acid degree va lue (ADV). Results showed that the microbial profiles were high for al l the micro-organisms studied. Staphylococci were the most abundant mi cro-organisms in the product, whereas Salmonella was not detected in a ny sample. Proteolytics and lipolytics were also present in high numbe rs. The physico-chemical characteristics showed high levels of the ADV , chlorides, NPN and the TVN, and low levels of the aw and humidity. T he conditions established in Kaddid indicate that there is effective p reservation against micro-organisms causing spoilage and/or which are hazardous. The physico-chemical characteristics may indicate a high le vel of lipolysis and a low level of proteolysis.