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

Meat samples from Gazipur district, Bangladesh 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 were acceptable: p H 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.