DefinePK

Research Objective

To evaluate the quality and safety of poultry meat products available in Rawalpindi and Islamabad by analyzing pH, moisture content, ash content, crude fats, crude protein, total viable count (TVC), total coliform count (TCC), and the presence of Campylobacter and Listeria spp.

Methodology

Samples of poultry meat products (nuggets and kebabs) were collected from local markets in Rawalpindi and Islamabad. The samples were homogenized and analyzed for pH, moisture content, ash content, crude fat, and crude protein using AOAC methods. Microbial analysis included determining TVC and TCC using pour plate techniques, and detection/isolation of Campylobacter and Listeria spp. using selective enrichment broths and standard microbiological tests. Statistical analysis was performed using one-way ANOVA.

Methodology Flowchart

                        graph TD
    A[Sample Collection] --> B[Homogenization];
    B --> C[Proximate Analysis];
    C --> D[pH Measurement];
    C --> E[Moisture Content];
    C --> F[Ash Content];
    C --> G[Crude Fat];
    C --> H[Crude Protein];
    B --> I[Microbial Analysis];
    I --> J[TVC & TCC];
    I --> K[Campylobacter Detection];
    I --> L[Listeria Detection];
    D --> M[Statistical Analysis];
    E --> M;
    F --> M;
    G --> M;
    H --> M;
    J --> M;
    K --> M;
    L --> M;
    M --> N[Results & Discussion];
    N --> O[Conclusion];                    

Discussion

Variations in pH, moisture, ash, fat, and protein content were attributed to differences in cooking practices, ingredients, and spices used in product preparation. High bacterial counts indicate reduced shelf life and highlight the importance of hygienic practices. The presence of Campylobacter and Listeria spp. suggests inadequate cooking or post-processing contamination.

Key Findings

The pH ranged from 5.77-6.59. Moisture content ranged from 56.55-68.03%. Ash content ranged from 0.86-1.13%. Crude fat content ranged from 5.30-10.21%. Crude protein ranged from 15.42-21.18%. TVC ranged from 1.74 x 10^5 to 3.03 x 10^8 cfu/g, and TCC ranged from 5.14 x 10^4 to 6.48 x 10^7 cfu/g. Campylobacter spp. was detected in 20% of samples, and Listeria spp. in 10% of samples.

Conclusion

The study highlights the variability in quality and safety of poultry meat products. It emphasizes the need for improved manufacturing practices and hygienic conditions to ensure the safety and nutritional quality of these products, given the increasing consumption of processed and ready-to-cook foods.

Fact Check

1. pH range: The study reports a pH range of 5.77-6.59 for the poultry meat samples.
2. Moisture content range: The study reports a moisture content range of 56.55-68.03% for the poultry meat samples.
3. Detection of pathogens: Campylobacter spp. was detected in 20% of samples, and Listeria spp. in 10% of samples.

Mind Map