Event Title

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

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Oct 30th, 12:00 AM Oct 30th, 12:00 AM

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.