Record Details

Reduction in Microbial Load on Buffalo Meat By Hot Water Dip Treatment

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/1243/
MS-01-98
 
Title Reduction in Microbial Load on Buffalo Meat By
Hot Water Dip Treatment
 
Creator Sachindra, N. M.
Sakhare, P. Z.
Narasimha Rao, D.
 
Subject 10 Food Microorganisms
28 Meat, Fish & Poultry
 
Description Buffalo meat cuts from shoulder and leg portions were subjected to hot water treatment (70 and 80” C for 30 and 60 s). Meat cuts dipped in water at ambient temperature served as control. The surface samples were analysed for microbial load, visual score for colour and numerical values of colour parameters (a *, b*. L*. W). Control samples of shoulder and leg meat had a mean total plate count (TPC) of 4.15 log CFU cmp2 and 3.81 log
CFU cm-2 and enterobacteriaceae counts of 2.33 log CFU cmm2 and 2.26 log CFU cme2,respectively. Treatment of meat cuts with hot water reduced the TPC signiJicantly
( p < OJIOl) with a highest reduction of 160 log in leg meat and 1.80 log in shoulder meat at 80°C. Hot water treatment of meat eliminated enterobacteriaceae. Although, there was discolouration of meat by hot water treatment, the colour regained during storage of meat at refrigerated temperature (4=k 1’C). Hot water treatment of meat resulted in loss of redness (a*), increase in lightness (L*) and whiteness ( W). After storage, a* increased
and L* and W decreased. The results suggested that the dip treatment with hot water reduces the initial bacterial load substantially and improves the microbiological quality of buffalo meat without causing any permanent discolouration.
 
Date 1998
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/1243/1/Meat_Science_48%28_l-2%29_149-157_1998.pdf
Sachindra, N. M. and Sakhare, P. Z. and Narasimha Rao, D. (1998) Reduction in Microbial Load on Buffalo Meat By Hot Water Dip Treatment. Meat Science, 48 (1/2). pp. 149-157.