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A note on microbial spoilage of sheep meat at ambient temperature.

Rao, D. N. and Sreenivasamurthy, V. (1985) A note on microbial spoilage of sheep meat at ambient temperature. Journal of Applied Bacteriology, 58 (5). 457-460, 7 ref..

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Shelf-life and microbial spoilage of sheep carcass meat at ambient temperature under commercial conditions were studied. The initial bacterial count of carcasses ranged 56-58 log/cm2. Staphylococcus spp. (48%) predominated in the initial microflora of carcasses followed by Micrococcus spp. (19%) and Escherichia spp. (12%). Microbial spoilage of carcasses occurred around 20 h when the bacterial count reached 8.C9.0 log/cm2. Thus the shelf life of carcasses at ambient temperature was 19 h. The predominant micro-organisms at the time of spoilage were Escherichia and 'Acinetobacter-like' organisms. It was also observed that Enterobacter, Pseudomonas and Staphylococcus spp. could form a major part of the final flora. The presence of Escherichia and Staphylococcus spp. in higher percentages on the surface of carcasses at the time of spoilage presents the scope for health hazards.

Item Type: Article
Uncontrolled Keywords: Shelf-life, microbial spoilage, sheep carcass meat, Escherichia, Staphylococcus
Subjects: 600 Technology > 08 Food technology > 10 Food Microorganisms
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Meat
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 May 2016 12:12
Last Modified: 25 May 2016 12:12
URI: http://ir.cftri.com/id/eprint/2510

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