Chemical sprays as a method for improvement in microbiological quality and shelf-life of fresh sheep and goat meats during refrigeration storage (5–7°C)
作者： Shaikh Nadeem Ahmed , U.K Chattopadhyay , A.T Sherikar , V.S Waskar , A.M Paturkar
DOI: 10.1016/S0309-1740(02)00091-8
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摘要: Abstract The shelf-life of meats from freshly slaughtered sheep and goat carcasses at 5–7 °C was extended after spraying (pressure 3 kg/cm 2 ) the with solution ‘B’ containing potassium sorbate, sodium acetate, citrate, lactate each 2.5% chloride 5% (prepared w/v in potable water), when compared ‘A’ (without sorbate). Solution B treatment inhibited Bacillus spp. to minimum were not detected up sixth day. It lag phase all organisms including psychrotrophes (pseudomonads) reduction differential counts meat noted throughout refrigerated storage. On day (control) seventh (solution “A treated”) samples developed off odour discoloration total viable count (TVC)>10 7 cfu/g. treated showed no spoilage or eighth day, indicating an days control A meat, respectively.
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