National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Meat is a highly perishable food which is easily susceptible to microbial contamination. There are various factors which affect the freshness of the meat the most important factors are storage temperature, time of exposure of meat to extrinsic factors and handling of carcass during and after slaughter. Hence a study was conducted to compare the microbial load in chevon carcass hanged at room temperature for 6 hours and at chiller temperature for 30 hours. Twenty four numbers of 6 months old tellicherry young male goats were selected and they were slaughtered by the standard procedure. The carcass was vertically split into two halves and one half was exposed to room temperature and another half to chiller temperature. For 3 hours interval the samples were collected and microbiological analysis was done. The total viable count, coliform count, staphylococci count, streptococci count and campylobacter count was found to be increased under both the treatments during the entire storage hours. The total viable count and coliform count (log10cfu/g) reached maximum of 5.24± 0.14 and 3.34± 0.13 under ambient temperature during 6 hours and 3.91± 0.07 and 2.78± 0.26 during 30 hours under chiller temperature. Under ambient temperature, the staphylococci count and faecal streptococci count (log10cfu/g) were 3.68±0.13 and 2.79±0.08, respectively during 6 hours while under chiller temperature, the counts (log10cfu/g) were 4.16±0.15 and 4.09± 0.09, respectively during 30 hours of storage. These counts were with in the recommended limits. It was concluded that keeping the carcass in the chilling conditions prolongs the shelf life.
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