RESUMEN
Pork forequarters procured from freshly slaughtered animals were decontaminated with hot water and inoculated with Staphylococcus aureus, Escherichia coli, Salmonella typhimurium, Yersinia enterocolitica, Listeria monocytogenes, Serratia marcescens, Pseudomonas aeruginosa and Proteusvulgaris. The forequarters were individually spray washed with 5% potassium sorbate and a combination of 5% sodium chloride and 2.5% each of sodium acetate, sodium citrate, sodium lactate and potassium sorbate solutions. The total viable count (TVC) of the treated meat samples was reduced by 0.96 and 1.31 log units by spraying with salt and salt combination respectively with marginal changes in colour and odour scores. Inoculated organisms were found to be highly sensitive to salt combination treatment as compared to potassium sorbate alone. Shelf-life of salt and salt combination treated samples was increased to 8 and 11days as against 4days in untreated samples. Carcass washing with salt and salt combination was found to be suitable for extension of shelf-life and improvement in the sensory and microbiological quality of meat.
RESUMEN
The shelf-life of meats from freshly slaughtered sheep and goat carcasses at 5-7 °C was extended after spraying (pressure 3 kg/cm(2)) the carcasses with solution 'B' containing potassium sorbate, sodium acetate, sodium citrate, sodium lactate each at 2.5% and sodium chloride at 5% (prepared w/v in potable water), when compared with solution 'A' (without potassium sorbate). Solution B treatment inhibited Bacillus spp. to minimum and were not detected up to sixth day. It extended the lag phase of all organisms including psychrotrophes (pseudomonads) and reduction of differential counts in sheep and goat meat were noted throughout the refrigerated storage. On sixth day (control) and seventh day (solution "A treated") meat samples developed off odour and discoloration with total viable count (TVC)>10(7) cfu/g. Solution B treated meat samples showed no spoilage at seventh or eighth day, indicating an extended shelf-life of 3 and 2 days when compared with control and solution A treated meat, respectively.
RESUMEN
Effect of acid presensitization to low dose gamma irradiation on Bacillus cereus in sheep/goat meat stored at refrigeration temperature was assessed. Food grade organic acids (viz. propionic, lactic and acetic acids) were used as presensitizers followed by treatment with 1, 2 and 3 kGy irradiation doses (Co(60)). Two percent acetic acid plus 3 kGy irradiation elicited most effective to lower the total viable count and B. cereus count. Combination of treatments availed to reduce the dose required for elimination of radioresistant B. cereus and also masked the irradiation odour developed due to radiolysis. The study also revealed substantial increase in shelf life of mutton after combination treatment than single treatment without any adverse effect on acceptability of meat.
RESUMEN
The effect of low dose irradiation on the microbiological, chemical and sensory qualities of fresh buffalo meat stored at 0-3°C was studied. Meat slices packed in polyethylene bags subjected to 2·5 kGy dose had a shelf-life of 4 weeks with acceptable sensory score, low total volatile basic nitrogen values and remarkable improvement in microbiological quality. Irradiated meat was completely free of Pseudomonas spp. and Enterobacteriaceae throughout storage. In contrast, the unirradiated control meat spoiled within 2 weeks.
RESUMEN
Heat-stable antigens (BE forms: resistant to heat and ethanol precipitation) of adrenal and muscle tissues of cattle, buffalo, sheep, goat and pig were prepared for use in detection of adulteration in meats. The physico-chemical characteristics of these antigens revealed that the antigens of adrenals had only one component corresponding to 'Troponin T'. Muscle antigens also contained a major troponin T component but were associated with low molecular weight fractions. Rabbit antiadrenal BE sera were developed and made species specific by immunoabsorption. The species-specific antisera were employed for identification of origin of fresh and cooked meats and their mixtures, using an immunodiffusion test-agar gel precipitation test (AGPT), counterimmunoelectrophoresis (CIEP), enzyme-linked immunosorbent assay (ELISA) and the unlabelled antibody peroxidase antiperoxidase (PAP) technique. The results indicated that absorbed antisera could successfully differentiate the fresh, cooked meats and the meat mixtures from the species under study. AGPT and CIEP were useful in identification of 5-10% addition, using water extracts of fresh meats and BE forms of cooked meats, whereas ELISA and PAP could detect adulteration down to the level of 1% when water extracts were used. Among the tests employed in the study, the PAP technique proved to be most sensitive. The antisera were also proved useful in identifying the species in canned meat products, milk, serum, plasma, semen, urine, organs, skin and spoilt flesh, employing AGPT and CIEP.
RESUMEN
A silverside of buffalo was cut in 15 equal-sized steaks and divided into five groups, each group containing three steaks. The steaks from groups 1,2,3 and 4 were treated with 1, 2, 3 and 4% acetic:lactic acid combinations, respectively, and the fifth group was kept as a control. Similar treatments were also given with acetic: propionic acid mixtures. The microbial analysis and changes in colour and odour were noted at 0, 24, 72 and 168 h. The bacteriostatic and bacteriocidal action of the acid mixtures increased with increasing concentration but the effect was reduced as the time advanced. Both acid mixtures had pronounced antibacterial effect on gram negative organisms than gram positive ones. The 3% acetic: lactic acid combination showed reduction in bacterial numbers without affecting the colour and odour of buffalo meat and is recommended for decontamination and preservation of meat for up to seven days at refrigeration temperature (7 ± 1°C).
