Abstract
This study was set out to identify microbial load, chemical, and sensory characteristics of camel meats collected in the winter and summer seasons from both butchery shops and supermarkets butcheries. On day 0, the viable cell count, Pseudomonas count, Streptococcus fecal, coliform fecal count, Staphylococcus count and Staphylococcus aureus were higher in the summer as compared with winter season. Also, the data showed that the numbers of microorganisms were affected by seasoning and storage temperature. On day 0, the total viable count in camel meat sample collected in the winter and summer was 5.6 and 6 log10 CFU/g and increased to 6.7 and 8.4 log10 CFU/g, respectively after 48 h of storage at refrigerator temperature 7 +/- 1 degrees C. Pseudomonas count in winter and summer samples on day 0 was 4.4 and 7.5 log (10) CFU/g, respectively. After 48 h of storage, the Pseudomonas count increased and reached 6.2 and 7.7 log10 CFU/g. Streptococcus fecal count in winter and summer sample was 3 and 4.2, and increased to 3.4 and 5.1 log10 CFU/g during storage at 7 +/- 1 degrees C, respectively. Coliform fecal co unt in winter and summer sample was 2.4 and 4.2 but increased to 2.7 in winter sample and decreased to 2 log10 CFU/g in summer sample. The initial Staphylococcus count in camel meat collected in winter was 3.2 and 5.5 log10 CFU/g in the summer and reached 3.8 and 5.9 log10 CFU/g after 48 h in the refrigerator temperature. S. aureus count in winter sample on day 0 was 2.5 and 5.8 log10 CFU/g in summer sample and reached 3.3 and 5.6 log10 CFU/g after 48 h in the refrigerator temperature. There were no significant differences in thiobarbituric acid reactive substances (TBARS) in camel meat collected in the winter and summer seasons. However, there were significant differences in TBARS in camel meat collected in supermarkets butchery and from butchery shops. There were significant differences of lightness, redness and yellowness P <= 0.05 after 48 h in storage. However, there were no significant differences in the meat color of the second and third day of storage. Overall, there were no significant differences between the results obtained during the summer and winter periods, which means that seasons do not have a significant impact on the values of Hunter lab instrument.