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Abstract
Microbiological quality attributes of fresh lamb treated with lactic acid and acetic acid were evaluated in order to assess ability of organic acids to improve the quality of fresh lamb chilled at 7 °C for 24, 48, 72, 7 days, 14 days, and apply freezing at — 18 °C. Treatment with organic acids (lactic acid 1 and 2%, acetic acid 1 and 2%) which resulted in significant improvement of nearly all the parameters over the control of 25 samples from different lamb carcasses. Such treatments exerted a significant antibacterial effect which is of public health to prolong the shelf—life of carcasses on trial.
The results can be summarized as follows:
Measurement of pH:
The recorded mean pH value was 5.60 ± 0.03 on control samples, while on chilling periods after 24 hours, 48 hours, 72 hours, 7 days, 14 days, the highest recorded means were at 14 days chilling as 6.08 ± 0.04, 5.60 ± 0.08, 6.10 ± 0.06 and 5.72 ± 0.04 for LA (1% and 2%). AA (1 and 2%), successively.
The Total aerobic bacterial count:
• The mean value of fresh lamb carcasses examined was 3.74 x l0 ± 3.88 x 102 as
control. When apply treatments over the samples, it reveals means as 2.19 x 1 o ± 2.25
x 102, l.54x 103±2.OOx 102, 2.06x l03±2.44x lO2and l.30x l0± l.89x 102
On applying chilling on lamb carcasses, the total colony count after 24 hours, 48 hours,
72 hours, 7 days and 14 days, the recorded means were presented on tables. While the
highest reduction percents reciprocal to these treatments were 41.44, 58.82, 44.92 and
65.24%.
• The ultimate lowering of the mean values recorded after 7 days chilling as 6.38 x 102 ± 0.53 x 102, 5.53 x 102± 0.51 x 102 and 5.96 x 102± 0.51 x 102 and 5.13 x 102± 0.50 x
102 cfulg.
• The reciprocal reduction percents were recorded 70.87, 64.09, 71.07 and 60.54%.
• On apply freezing for one month, the reported mean values were 8.24 x 102 ± 1.08 x 102, 5.77 x 102 ± 0.94 x 102 and 8.66 x 102 ± 1.20 x 102 and 5.54 x 102 ± 0.95 x 102 cfu/g.
• The reciprocal reduction percents were as 62.37 to 62.53%, 57.96 and 57.38%.
Total Psychrophilic bacterial count:
• On applying the acid treatments above on psychrophilic bacteria, the recorded means
wereas 1.53 x l0± 1.67x 102, l.20x l0± l.50x lO2and 1.46x l0± I.82x lo2and
1.02 x io3± 1.21 x 102 cfu/g in fresh state. On applying LA 1%, 2% and AA 1%, 2%
for 7 days chilling, the mean values were the lowest means: 7.72 x 102 ± 0.65 x 102,
6.80 x 102 ± 0.66 x 102 and 6.81 x 102 ± 0.72 x 102 and 6.32 x 102± 0.64 x 102 cfu/g,
respectively. The reciprocal reduction percents were 49.54, 43.33, 53.36, and 38.04%.
• On apply freezing for one month, the reduction values reciprocal to the means were 29.41, 15.00 and 26.71 and 15.88%.
Total Coliform count:
• The mean values of fresh lamb meat samples when treated with LA (1 and 2%), AA (I and 2%) were 9.83 x 102 ± 1.31 x 102, 6.46 x 102 ± 0.99 x lO2and 1.02 x l0 ± 1.41 x 102 and 6.40 x 102 ± 0.84 x 102 cfuJg respectively when compared with the mean of control as 1.53 x l0 ± 1.82 x lO2cfuIg.