Microbiological and physicochemical characterization of dry-cured Halal goat meat. Effect of salting time and addition of olive oil and paprika covering

摘要: The objective of this work was to define a simple technological process for dry-cured Halal goat meat elaboration. aims study were analyze physicochemical parameters and enumerate the microbial population at end different manufacturing processes (two salting times addition olive oil paprika covering) on 36 units product. A total 532 strains isolated from several selective culture media then identified using classical molecular methods. In general, salt effect significant all studied groups as well NaCl content water activity. Molecular analysis proves that staphylococci, especially Staphylococcus xylosus equorum, most common naturally occurring microbiota. best would be obtained with longer time covering.