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 |
In this experiment, the effect of dipping buffalo heart meat in 2% Lactic Acid (LA) for 10 sec., 150 ppm Chlorinated water (CW) for 5 sec and 10% Trisodium Phosphate (TSP) for 5 min., on its quality characteristics were assessed. Tap water washed heart meat samples were used as control. The control and treated samples were stored at refrigerated temperature (4±1°C) until visible signs of spoilage observed as indicated by color and odor changes. The treated and control heart meat samples were analyzed for the effect of decontaminants on various inherent microorganisms, inoculated pathogens, sensory and physio-chemical characteristics, at regular intervals. Result revealed that 2% LA and 10% TSP treatments were equally and significantly effective (p≤0.01) in reducing total viable bacteria, coliforms, staphylococcal and E. coli counts on heart meat samples immediately after the treatment compared to control and 150 ppm CW. Inoculation studies revealed that 10% TSP was significantly effective in reducing Listeria monocytogenes and Verotoxigenic E. coli counts, 2% LA was effective in reducing Campylobacter count whereas both 2% LA and 10% TSP were equally and significantly effective in reducing Salmonella and Aeromonas counts on buffalo heart meat samples immediately after the treatment. Sensory scores for odour and colour were significantly lower (p≤0.01) for all treated samples than control. Among treatments, odour and colour scores of 150 PPM chlorinated water and 10% TSP treated samples were equally and significantly higher than that of 2% LA treated samples.
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