EFFECT OF FREEZING AND MINCING TECHNIQUE ON MICROBIAL LOAD OF MINCED MEAT

This experiment was carried out to explain the variation between the u se of either fresh or frozen meat cuts in manufacturing of minced meat ; in this connection the role of the mincer and the hygienic condition of handling as well as of the temperature under which the raw materia l and product was handled should be investigated. The achieved results indicated that the minced meat manufactured from fresh meat has low m icrobial load as compared with that produced from frozen one. However, the mincing at butcher's shops may expose the meat to more sources of contamination than that minced at home (self-made mincing). The handl ing of raw meat either fresh or frozen in butcher's shops exposed the produced minced meat to high numbers of either spoilage or food poison ing microorganisms. The sources of contamination of produced minced me at were discussed.