Studies in meat microbiology 1 Mutton with and without preservatives

ABSTRACT

Mutton samples were investigated for their microbilogical flora and total viable count. The study indicates that in a less developed country, like Pakistan the microbial load did not exceed the established limits as in some developed countries. Different preservatives employed to preserve meat for two weeks, were sodium chloride, sodium nitrate, sodium nitrite, sodium sorbate, potassium sorbate, sugars and ascorbic acid. These were used in their minimum quantities which did not alter the taste, flavour, texture etc. i.e., the palatable qualities of meat. The samples were studied for 14 days and favourable results were achieved. Without preservation, growth of molds and different bacteria, make the surface of the meat sticky to touch. Black spots were caused due to Aspergilus niger and other molds. Green patches were caused for the most part by Penicillium species such as P. expansum, P. asperium, P. oxalicum, and Aspergillus flavus. The Lactobacilli also caused greening of meat, after three or four days at 30-35°C [prevailing summer room temperature]. This study indicates that fresh meat can be preserved in a less developed country like Pakistan, under its primitive slaughtering techniques for atleast two weeks without affecting quality which is obviously helpful for commerical purposes: