Investigation of pork meat in chicken- and beef-based commercial products by ELISA and real-time PCR sold at retail in Kosovo | Rreze M Gecaj, Skender Muji, Flutura Ajazi, Bajram Berisha, Alltane Kryeziu, Muharrem Ismaili | Agricultural Journals

This study was aimed for the evaluation of somatic cell count (SCC), physicochemical, and microbiological parameters during the end of lactation in the raw milk of Alpine and native Red goat breed. In the experiment, 102 milk samples from Alpine and native Red goats were included. Two different groups within the same breed were analyzed: a group consisting of animals in their first lactation and the second group consisting of animals from the fifth lactation. The milk samples were individually and daily collected during late lactation for three consecutive weeks, and milk fat, protein, lactose, SCC, and total bacteria with enterobacteria were assessed. Fresh milk of goats from late lactation period had a number of somatic cells (SC) within the expected value with log10 of 5.8–6.18 cells/ml for the compared groups. In both breeds, the total mesophilic bacteria were fewer in numbers, however, in the native Red goat, a larger population of such bacteria was enumerated. The number of coliforms and enterobacteria was below 100 cfu/ml. In the current study, we were able to show a significant difference among the studied breeds depending on lactation and season for fat (p = 0.002), but not for lactose and protein content. A positive correlation for total protein (TP), lactose, and fat as well as for lactose and SCC was found in the native Red goat breed. In the Alpine goat breed, a strong positive correlation (0.821^**) was found for lactose and enterobacteria count (EC). In conclusion, these findings evaluate different goat milk parameters during late lactation period and provide an indirect measure to monitor goat mammary gland health for both breeds.

Traditional sausage in the Republic of Kosovo has been produced for centuries as a traditional method of preserving the nutritional value of meat. In sausage fermentation, natural microbiota such as lactic acid bacteria (LAB) and Micrococcaceae usually participate; these are not only critical for ensuring product safety and flavor development but also represent significant biotechnological potential. The purpose of this study was to analyze traditional fermented sausage, in terms of production practices and hygiene, throughout the production and storage phases. Samples in three stages of production and maturation were analyzed for microbiota, pH, and water activity level. Our results show that the main changes in the bacterial populations from 0 to 7 days of storage included increases in the total numbers of viable mesophilic aerobic bacteria (LAB) and Micrococcaceae (MC). However, the Enterobacteriaceae and coliforms (EC) count showed a significant decrease (p < 0.05) in 1.60 ± 1.62 lg cfu/g by day 14. In conclusion, the number of EC in the traditional sausage was decreased during storage, while LAB and MC were stable, data that indicate the safety and quality of this product. No differences regarding the production practices and storage of traditional sausage were observed, based on the data from the butchers who participated in this study.