Preparation of meat tissuesEffects of potassium phosphate and sodium acetate washing procedures on the composition, color characteristics, and functional properties of turkey dark meat were determined. All evaluations were compared to control thigh and breast tissues. Higher moisture and lower protein, fat and ash (PcO.05) were found in tissues subjected to washing. Concentration of sarcoplasmic protein was reduced (P ~0.05) by washing. Hunter L, a, and b color values were changed (PcO.05) to a color similar to breast meat by washing. Washed tissues, due to higher moisture, had less cooking loss in water and their protein solubility values increased with salt concentration. Emulsifying capacity (EC) values were not reduced (P>O.O5) due to washing. Phosphatewashed tissue stabilized a test emulsion better than the control and acetate/phosphate-washed thigh tissues.

The present study aimed to estimate the microbiological characteristics as well as the safety of traditionally fermented fish product, Kejeik. Kejeik samples were collected from Singah city (Blue Nile) and Kusti city (White Nile), Sudan. These samples were previously prepared from Ijl, Nawk and Garmut fish types. The microbiological analyses indicated that Kejeik products were devoid of any harmful bacteria like Salmonella, Listeria monocytogenes and Escherichia coli O157:H7. The highest count of aerobic bacteria was found in Singa ijl Kejeik (SIK) which was 7.6 × 10 4 cfu/gm. The Enterbacteriaceae isolated from Kejeik samples were identified as Enterobacter cloacae, and their counts in Kejeik prepared from Ijil, Nawk and Garmut fish were 1.09 × 10 4 , 0.93 × 10 5 and 3.5 × 10 4 cfu/gm, respectively. On the other hand, the counts of aerobic bacteria in Kejeik prepared from Ijl, Nawk and Garmut were 7.2 × 10 5 , 4.1 × 10 5 and 3.4 × 10 5 cfu/gm, respectively. The higher aerobic bacterial load of the various Kejeik samples could be due to improper handling and sanitary condition during the preparation and their moisture contents. The Bacillus isolated from Kejeik samples were identified as Bacillus cereus, and the counts of it in Kejeik prepared from Ijl, Nawk and Garmut were 5 × 10 5 , 2.3 × 10 4 and 1.0 × 10 4 cfu/gm, respectively. The fungi isolated from Kejeik samples were identified as Aspergillus niger, Alternaria, and Penicillium. However, fungi counts in Ijl Kejeik, Nawk Kejeik and Garmut Kejeik were 1.6 × 10 4 , 1.6 × 10 4 and 1.2 × 10 4 cfu/gm, respectively. The yeast isolated was identified as Rhodotorula and Cryptococcus laureate, and their counts in Ijl Kejeik and Nawk Kejeik were 0.9 × 10 4 and 0.9 × 10 4 cfu/gm, respectively. The halophlic bacteria found in Kejeik samples could be identified as Kocuria rosea and Streptococcus dysgalactiae.

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The emulsifying capacities of pressure treated and control muscle homogenates, sarcoplasmic protein and myofibrillar proteins of ovine and bovine longissimus muscles were determined at 2, 6, 24 and 168 hr postmortem. The pH of the intact muscle, muscle homogenate and myofibrillar protein extract were taken at these times. Before onset of rigor mortis, the emulsifying capacity of muscle homogenate from the control samplcs was higher than the pressure treated samples. At 24 and 168 hr postmortem, the pressure treated and control samples were not significantly different (P> 0.05) for emulsifying capacity. At 2 hr postmortem, the emulsifying capacity of myofibrillar protein extract from control samples was higher (P<0.05) than that from pressure treated samples; thereafter, the emulsification curve for the pressure treated samples was higher than that of the control. The emulsification capacity of sarcoplasmic proteins from control muscles was slightly, but consistently, higher than that from pressure treated muscles throughout the test period. Overall, the emulsification capacity of muscle proteins was not detrimentally affected by pressure treatment.