EFFECT OF ACETIC ACID AND PROPIONIC ACID ON BACTERIOLOGICAL QUALITY OF BEEF
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Date
1993
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COLLEGE OF VETERINARY AND ANIMAL SCIENCE,MANNUTHY
Abstract
The bacterial contamination of meat surface is posing a
threat to public health and meat trade. It is necessary to
minimise the bacterial load at all levels of production,
storage and marketing. Use of sanitizer is one of the methods
suggested for reducing the bacterial load on carcass surface.
The study was undertaken to assess the efficiency of acetic
and propionic acids at one and two per cent strength as
sanitizer on beef. Carcasses obtained from Kerala
Agricultural University Slaughter House, were subjected for
the study. The samples were maintained at ambient
temperature for 24 h. The acid treatment of samples was done
immediately after slaughter. The total viable count,coliform
count and faecal streptococcal count were estimated by
standard methods at zero, one, five, nine, and twenty-four
hours of storage. An upward trend of bacterial load was
observed during storage. At all intervals, the bacterial
load was significantly lower in treated samples compared to
that of control. The bacterial load was found to be
significantly lower in samples subjected to acid treatments
at two per cent level than one per cent. The persistence of
the effect was found to be inversely proportional to the
duration of storage. The bacterial load could generally be
confined with one per cent acetic acid upto five hours and
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nine hours with two per cent acetic acid within the initial
count. Though propionic acid at one and two per cent levels
had beneficial effect, acetic acid was found to be better.
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KVASU REFERENCE STYLE