Assessment of Microbiological Quality of Minced Meat Product in Prizren Region
Session
Agriculture, Food Science and Technology
Description
The Prizren region is the most touristic region in Kosovo. Based on the high consumption of minced meat and its product in these region we have realized this study. The aim of this study was determination of the microbiological quality of minced meat and its product in the Prizren region. During the sampling period 20 samples were taken at five sampling points over two days at intervals before 72h. Quality is monitored by determining microbiological and physico-chemical parameters such as: mesophilic aerobic bacteria, E. coli, pH and temperature. The parameter values were higher in point 5 of sampling, especially in the samples of the first day of sampling, as a result of hygienic conditions during processing, packaging, adding spices, but also from the contact with equipment surface.
Keywords:
Prizren region, Mesophilic aerobic bacteria, E. coli, Minced meat product
Proceedings Editor
Edmond Hajrizi
ISBN
978-9951-550-47-5
Location
UBT Kampus, Lipjan
Start Date
30-10-2021 12:00 AM
End Date
30-10-2021 12:00 AM
DOI
10.33107/ubt-ic.2021.328
Recommended Citation
Nura, Arianeta, "Assessment of Microbiological Quality of Minced Meat Product in Prizren Region" (2021). UBT International Conference. 345.
https://knowledgecenter.ubt-uni.net/conference/2021UBTIC/all-events/345
Assessment of Microbiological Quality of Minced Meat Product in Prizren Region
UBT Kampus, Lipjan
The Prizren region is the most touristic region in Kosovo. Based on the high consumption of minced meat and its product in these region we have realized this study. The aim of this study was determination of the microbiological quality of minced meat and its product in the Prizren region. During the sampling period 20 samples were taken at five sampling points over two days at intervals before 72h. Quality is monitored by determining microbiological and physico-chemical parameters such as: mesophilic aerobic bacteria, E. coli, pH and temperature. The parameter values were higher in point 5 of sampling, especially in the samples of the first day of sampling, as a result of hygienic conditions during processing, packaging, adding spices, but also from the contact with equipment surface.