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Microbial aspects of lamb meat treated with lactic and acetic acids [electronic resource].

By:

Mousa, M. M. Ebraheam

Contributor(s):

Bkheet,A.A

Language: English Summary language: Arabic Description: p.206-225Other title:

الوجهة الميكروبية للحوم الضأن المعاملة بحمضى اللاكتيك والخليلك [Added title page title]

Uniform titles:

Assiut veterinary medical journal, 2009 v. 55 (122) [electronic resource].

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Full Text Article.

In: Assiut Veterinary Medical Journal 2009.v.55(122)Summary: The present study was carried out to assess the ability of organic acids to improve the quality of fresh lamb meat chilled at 7 C for 24, 48, n hours, 7& 14 day and free-ad at ·18 t after lrealmenl with organic acids (lactic and acetic 1&2%) which resulted in significant improvement of nearly all parameters over the control of25 samples from different lamb carcasses. Such treatments exerted a significant antibacterial effect which is of public heath importance and prolong the shelf life of carcasses on trial. The pH value revealed highesl record at 14 day chilling, The organic acids revealed dramatic effects as antimicrobial agent. The total aerobic bacterial count revealed reciprocal reduction percent 70.87, 64.09, 71.07 and 60.54% in chilling for 7 day after treatment with 1&2% lactic and acetic acid respectively.

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The present study was carried out to assess the ability of organic acids to improve the quality of fresh lamb meat chilled at 7 C for 24, 48, n hours, 7& 14 day and free-ad at ·18 t after lrealmenl with organic acids (lactic and acetic 1&2%) which resulted in significant improvement of nearly all parameters over the control of25 samples from different lamb carcasses. Such treatments exerted a significant antibacterial effect which is of public heath importance and prolong the shelf life of carcasses on trial. The pH value revealed highesl record at 14 day chilling, The organic acids revealed dramatic effects as antimicrobial agent. The total aerobic bacterial count revealed reciprocal reduction percent 70.87, 64.09, 71.07 and 60.54% in chilling for 7 day after treatment with 1&2% lactic and acetic acid respectively.

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