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Microbiological quality of hygienically processed buffalo carcasses.

Yashoda, K. P. and Sachindra, N. M. and Sakhare, P. Z. and Narasimha Rao, D. (2000) Microbiological quality of hygienically processed buffalo carcasses. Food Control, 11 (3). 217-224, 59 ref..

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Microbiological quality of hygienically processed or traditionally slaughtered (using halal methods) buffalo meat was compared and contrasted, using the swab technique to analyse microbial content of leg, shoulder, rib, neck and rump samples from 24 carcasses (12 carcasses from traditional slaughter units (TSC) and 12 carcasses from modern abattoirs (MAC)). Shelf life of leg and shoulder cuts taken from hot carcasses was investigated by wrapping intact or minced cuts in polythene and storing them at 4 1C. TSC and MAC meat microbial counts were significantly different (P <less than or equal to> 0.001); microbial counts were greater in TSC than in MAC meat. Surface counts of aerobic bacteria ranged from 102-104/cm2 in MAC meat, and from 103-105/cm2 in TSC meat. All 12 samples of MAC meat were free from Escherichia coli; TSC samples contained a mean E. coli count of 2.75 log cfu/cm2. Microorganism species isolated from MAC meat were mainly Mirococcus (23%), Acetobcater (19%) and Pseudomonas (12%), while species isolated from TSC meat were mainly Staphylococcus (18%), Pseudomonas (17%), Acetobacter (12%) and Escherichia (10%). Lower initial microbial counts in MAC meat cuts and mince increased shelf-life. It is concluded that hygienic slaughter of buffalo in modern abattoirs produces meat with better microbiologial quality and enhanced shelf-life.

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 13 Quality control
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Aug 2008 11:40
Last Modified: 01 Jul 2015 11:01
URI: http://ir.cftri.com/id/eprint/7704

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