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| dc.contributor.author | Lelise, Alemu Woyessa | |
| dc.date.accessioned | 2024-10-11T07:16:36Z | |
| dc.date.available | 2024-10-11T07:16:36Z | |
| dc.date.issued | 2024-06 | |
| dc.identifier.uri | http://ir.bdu.edu.et/handle/123456789/15999 | |
| dc.description.abstract | Meat is most perishable food. Poor handling as a result of poor knowledge and practices of meat handlers is major contributing factors for the loss of meat quality and safety. This study aims to assess the handling practice, physicochemical and microbial properties of meat in selected sub-cities in Addis Ababa. A cross-sectional investigation was conducted in locations that had been specifically chosen. In order to choose butcher shops for the questioner survey, a systematic random sample was adopted. Additionally, eleven butcher shops were chosen at random using the proportion of butcher shops in each region for meat sample tests. Throughout the course of the investigation, 22 samples (11 from each 0 and 24 hrs displayed meat) were collected and selected physicochemical properties and microbiological load of obtained samples were processed. The result shows that the food-handlers knowledge 57.1% and practices 48.28% were below acceptable level (≥70%) with the mean score of 8±2.2 and 15.93±3.47 respectively. Chi-square analysis examining the relationship between knowledge and practice has significant relationship (p<0.05). The physicochemical testes that have been chosen and the microbiological load fluctuate significantly between 0 hours and 24 hours. PH 6.54 to 6.83, Deoxymyoglobin 4.27 to 1.9, Oxymyoglobin 59.06 to 56, Metmyoglobin 36.67 to 42.1, Thiobarbituric acid reactive substance 0.53 to 1.8, Aerobic plate count 4.1 to 7.7, and Total coliform count 3.5 to 6.87 are the results. The results of this study showed that meat handlers generally lacked knowledge and best practices for handling meat safely, and the physicochemical and microbiological quality of the meat supplied in those areas is undesirable and unfit for human consumption. Conclusions of this study suggested that it is highly advised to provide meat workers with ongoing education, frequent training, and retraining on food safety and hygienic meat handling techniques. Key words: Meat, Quality, Microbial quality, Knowledge and Practice, Addis Ababa, Sub cities | en_US |
| dc.language.iso | en_US | en_US |
| dc.subject | Chemical and Food Engineering | en_US |
| dc.title | Assessment on Handling Practice, Physicochemical and Microbial Properties of Meat in Selected Sub-Cities in Addis Ababa | en_US |
| dc.type | Thesis | en_US |
