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
Sheep/goat forequarters procured from freshly slaughtered animals were decontaminated with hot water and inoculated with Staphylococcus aureus, Listeria monocytogenes, Escherichia coli and Salmonella typhimurium. The forequarters were individually spray washed with 2% lactic acid and 1.5% acetic + 1.5% propionic acid combination. Total viable count (TVC) of the treated meat samples was reduced by about 0.52 and 1.16 log units with marginal changes in colour and odour scores. Inoculated organisms were found to be highly sensitive to acid combination treatment as compared to lactic acid alone. Shelf-life of acid and acid combination treated samples was increased to 8 and 11 days as against 3 days in untreated samples. Carcass washing with acid alone or acid 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.