Highlighting on the Guidelines Standards for the Judging the Acceptability of Salted Intestine

The salted intestine, whether from lamb or cattle, are a widely available in Egyptian markets due to their economic significance, it is necessary to confirm whether or not they are suiTable for human consumption before using as sausage casing. This study was designed to set as guidelines using them in setting an appropriate specification for salted intestine. Therefore, 40 random salted intestine sample collected from Egyptian market and examined for sensory (color, odour and appearance), chemically (pH, total volatile basic nitrogen and thiobarbituric acid) and microbiologically (TBC, Clostridium perfringes, Staphylococcus aureus, Salmonella and Bacillus cereus). The result revealed that 2 samples deteriorated in sensory character including color, odour and appearance. While, the results pH, total volatile basic nitrogen and thiobarbituric acid ranged from (3.65, 4.35 mg/100 g, 0.87mg malonaldehyde/kg) to (8.18, 35.94 mg/100 g, 5.79 malonaldehyde/kg), respectively. In addition, TBC log count ranged from 2.17 to 3.96 cfu/g. while, Clostridium perfringes, Staphylococcus aureus, Salmonella and Bacillus cereus were not detected in all examined samples. Based on the given results and coincidence with the absence of standard specifications for salted intestines in Egypt, the findings of this study may serve as guidelines for the authorities to issue such standards.