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

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.

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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.

Item Type: Article
Uncontrolled Keywords: Buffalo meat hot water treatment dip treatment bacterial load
Subjects: 600 Technology > 08 Food technology > 10 Food Microorganisms
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 22 Jun 2007 09:09
Last Modified: 28 Dec 2011 09:28
URI: http://ir.cftri.com/id/eprint/1243

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