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 |
The focus of this study was to evaluate the effects of temperature variations on the quality of sheep carcass. For this sheep carcasses were subjected to existing practices followed during transportation and storage was simulated under different commercial and domestic storage temperatures like room temperature (simulating the retail outlet), chiller, display cabinet (0-4oC) and slushed ice packed in thermocol box and also determined the effect of ambient conditions prevailed on quality of sheep carcasses in retail outlets in Chennai. Physico-chemical and microbial quality of the carcasses at different time intervals was assessed. A highly significant (p<0.01) difference in pH values was observed between different storage conditions and between storage periods. A rapid decrease in extract release volume was observed at room temperature followed by slushed ice packed in thermocol box. The total viable count of carcasses increased with increase in storage period and higher counts were observed at room temperature followed by chiller, display cabinet and slushed ice packed in thermocol boxes. Whereas in retails outlets, total viable count (TVC) of sheep carcasses ranged from 4.62 to 6.61 log cfu/g of meat from 30min to 6 hours at ambient temperature. Highly significant changes in weight loss of carcass, pH and extract release volume from 30 minutes to 6 hours at ambient temperature had been observed during the study. It can be interpreted from this study that quality of the carcass will be further deteriorated which leads to spoilage changes as evident from this study beyond six hours at ambient temperature. These results indicates building up of effective temperature control measures is indispensable during the supply chain of fresh sheep carcass cuts as a measure to reduce the spoilage changes as found in this study.
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