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Microbiological and Physicochemical Parameters of Beef and Lamb Meat Produced in Slaughterhouses in Northern Greece. Preliminary Results

Meat quality and hygiene are perquisites for the marketing of meat and meat products. In this research paper the results of the monitoring of meat quality from abattoirs of Northern Greece are reported. Samples of lamb meat and beef were collected in order to examine the physicochemical parameters (pH, moisture, total fat and total proteins) and microbiological quality indicators (total mesophilic count, total psychrophilic counts and coliform count) of meat produced in these plants. Concerning beef, the most contaminated area was the hindquarter, followed by the forequarter and the abdomen. Differences were observed in the microbiological quality of the lamb carcasses prepared at different abattoirs, pointing the importance of personalized hygiene measures. Small deviation was observed in the physicochemical parameters examined, with lamb meat having a pH of 6.17 (SD=0.24), humidity of 63.2% (SD=4.5%), total fat 5.4% (SD=4.1%), and total proteins 20.8% (SD=4.5%).