The Physical, Chemical, Organoleptic and Microbiological Quality of Meat and Meat Products: A Case Study in Gazipur district

Meat is one of the most significant foods in the diet of the vast majority of individuals. The aim of this study was to determine the physical, chemical, organoleptic and microbiological quality of meatand meat products produced by aprivate enterprise in Gazipur District. For convenience, the samples of meat were randomly collected from the enterprise. All the samples were subjected to physical and chemical quality tests consisted of temperature test, acidity (pH) test, water activity (Aw) test, total ash contents test and formalin test. For microbiological quality determination, standard plate count (SPC) and coliform count were performed while for organoleptic tests; odor, color, texture, appearance tests were conducted. In addition, the water used in the meat plant was subjected to organoleptic, physical and chemical quality tests: Odor, color, appearance,pH test, TDS test, iron test and hardness test. The results of temperature test, acidity (pH) test, water activity (Aw ) test, total ash contents test, formalin test were -3 °C, 7.6, 0.75, 0.7, nil, respectively.Standard plate count (SPC) and coliform count tests showed the result less than 30 cfu/ml, < 10 cfu/ml, respectively. Organoleptic tests results highlighting odor, color, texture and appearance were, as a whole, satisfactory. The quality parameters of the water used in the meat plant wereacceptable: pH test-6.6, TDS test-60ppm, iron test-0.1 and hardness test-45.Considering all the parameters, it can be concluded that the meat and meat products were of good quality and safe enough for the consumers. The overall results of the study suggest that the meat industry could be a promising in Bangladesh if the meat plants maintain such good enough hygienic condition.