%0 Journal Article
%T Physicochemical and microbiological characterization of the camel ground meat of the dromedary resulting from areas of Casablanca, Rabat and Sal¨¦
%A A.DAABOUZ
%A A.GAMOUH
%A K.KHEDID
%A R.CHAROF
%J Technologies de Laboratoire
%D 2010
%I TECHNOP
%X The camel is an animal often recognized in the Saharan areas used for work, leather, milk and meat products. The quality of the camel meat depends on its conformity to the Moroccan legislation and certain constraints. In our study 25 samples of camel ground meats were taken from various areas, Rabat (Youssofia), Sal¨¦ (Souk lekhmis), T¨¦mara (Souk Sebt) and Casablanca (Souk Ejamiaa). The established characterizations were the physicochemical (pH, redox potential and the matter dries) and microbiological (total mesophil aerobic flora, total and faecal coliforms, Salmonella, Staphylococcus aureus, Listeria monocytogenes, yeasts andlactic bacteria). The results obtained were confronted with the same analyses carried out on the beef ground meat in Rabat-Sale area and with the national and international standards.The comparison between the dromedary meat and the beef meat have showed that the redox potential average twice value in the dromedary meat. The matter dries average of the dromedary is less low than that of the beef. The total count bacteria and total coliforms of thedromedary ground meat were one Log ufc/g low than the beef ground meat
%K camel meat
%K physical-chemical analysis
%K microbiology
%K quality
%U http://www.technolabo.ma/TL18-2.pdf