فهرست:
فصل اول.. 1
مقدمه و بیان مسئله.. 1
1-1- مقدمه.. 2
1-2- اهداف.. 3
1-2-1- اهداف اصلی.. 3
1-2-2- اهداف فرعی........................................................................................................... ........................................................................................................... 3
1-2-3- هدف کاربردی.. 4
1-3- فرضیات یا سوال های پژوهش.. 4
فصل دوم.. 5
بررسی متون.. 5
2-1-گوشت.. 6
2-2-کیفیت و ویژگی‌های حسی ظاهری(ارگانولپتیکی) و فیزیکی گوشت.. 7
2-2-3- نقطه انجماد.. 8
2-2-4-PH.. 9
2-2-5-تراوش خونابه.. 9
2-2-6-کراتینگ (جای دادن در قفس) و حمل و نقل.. 10
2-3- کیفیت و ویژگی‌های شیمیایی.. 12
2-3-1- آب.. 13
2-3-2 پروتئین.. 13
2-3-3- لییدها.. 13
2-3-4- قندها(کربوهیدرات‌ها) 14
2-3-5- ویتامین‌ها.. 14
2-3-6- مواد معدنی.. 14
2-3-7 -ازت فرار ) (TVN.. 14
2-4-کیفیت و ویژگی های میکروبیولوژی.. 15
2-4-1- فلور میکروبی گوشت تازه.. 15
2-2-4- فلور میکروبی مرغ تازه.. 16
2-5- استانداردها و معیارهای باکتری شناسی.. 16
2-6- بیماری‌های غذا زاد میکروبی ناشی از مصرف گوشت آلوده.. 18
2-5-1- سالمونلاها(salmonella) 19
2-5-2- کامپیلوباکتر ژژونی(Campylobacter jejuni) 19
2-5-3-اشیریشاکلی(E.coli) 20
2-5-4- لیستریامونوسیتوژنز(Listeria monocytogenes) 20
2-5-5- یریسینیاآنتروکولیتیکا(Yersinia enterocolitica) 20
2-5-6- کلستریدیوم پرفرژنس(Closteridium perfringenes) 21
2-5-7- استافیلوکوکوس آرئوس(Staphylococcos aureus) 21
2-5-7- باسیلوس سرئوس(Bacilios cereus) 21
2-6- منابع آلودگی گوشت و فرآورده‌های گوشتی.. 22
2-6-1- دام کشتاری.. 22
2-6-2- کارگران.. 23
2-6-3- سالن کشتار.. 23
2-6-4- تجهیزات و ابزار کار.. 23
2-6-5- فرایند کشتار.. 24
2-7- کاهش کیفیت و فساد گوشت.. 25
2-7-1- از دست دادن کیفیت ظاهری.. 25
2-7-2- تغییرات شیمیایی و بیوشیمیایی.. 26
2-7-2-1 تغییرات طبیعی پس از کشتار.. 26
2-7-2-2- تغییرات شیمیایی در طی نگهداری گوشت (فساد شیمیایی) 28
2-8- تغییرات میکروبیولوژیک (فساد میکروبی).. 30
2-8-1- انواع کلی فساد میکروبی.. 30
2-8-1-1- فساد در شرایط هوازی.. 30
2-8-1-2- فساد در شرایط بی هوازی.. 32
2-8-2- فساد میکروبی انواع گوشت.. 34
2-8-2-1- گوشت تازه (بدون بسته بندی) 34
2-8-2-2- گوشت بسته بندی شده ای که در یخچال نگهداری می شود.. 35
2-8-2-3- گوشت بسته بندی شده در خلأ.. 36
2-8-2-4- گوشت بسته بندی شده با اتمسفر اصلاح شده.. 37
2-9- بسته بندی.. 37
2-10- زدودن میکروارگانیسم ها.. 39
2-10-1- اصلاح لاشه.. 39
2-10-2- سالم سازی شیمیایی لاشه.. 39
2-2-3- استفاده از سرما.. 40
2-10-4-انجماد.. 42
2-11- عمر ماندگاری گوشت و فراورده های آن.. 42
2-11-1-گوشت قرمز.. 42
2-11-2- گوشت منجمد.. 45
2-11-3- گوشت مرغ تازه/منجمد.. 45
فصل سوم.. 47
روش پژوهش.. 47
3-1- نوع مطالعه.. 48
3-2- روش اجرا و طراحی تحقیق.. 48
3-2-1- نمونه گیری.. 48
3-2-2-شمارش کلی باکتری های مزوفیل هوازی.. 49
3-2- 3- شمارش سرماگراها.. 52
3-2-4- اندازه گیری مواد ازته فرار (TVN)) Total Voletila Nitrogen) 53
3-2-5- تعیین PH گوشت.. 54
3-2-6- تجزیه و تحلیل آماری.. 56
3-2-7- مکان انجام آزمایش.. 56
فصل چهارم.. 57
یافته ها.. 57
4-1- باکتری های مزوفیل هوازی.. 58
4-2- باکتری های بی هوازی.. 58
4-3- باکتری های کلی فرم.. 59
4-4- باکتری های سرماگرا.. 59
4-5- ازت تام فرار.. 60
4-6- PH.. 61
4-7- خونابه.. 61
4-1- رنگ.. 62
4-2- بو.. 63
فصل پنجم.. 64
بحث و نتیجه گیری.. 64
5-1 - بحث و نتیجه گیری.. 65
5-2- پیشنهادات.. 68
فهرست منابع 69
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