Effect of Acetic acid and Propionic Acid on Bacteriological Quality of Beef
By: Latha C.
Contributor(s): Nanu E (Guide).
Material type:
BookPublisher: Mannuthy Department of Veterinary and Public Health, College of Veterinary and Animal Sciences 1993DDC classification: 636.0894 Online resources: Click here to access online | Click here to access online Dissertation note: MVSc Abstract: The bacterial contamination of meat surface is posing a threat to public health and meat trade. It is necessary to minimize 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 percent 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 24h. The acid treatment of samples was done immediately after slaughter. The total viable count, coliform count and farecal 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 percent. 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 percent acetic acid upto five hours and nine hours with two percent acetic acid within the initial count. Though propionic acid at one and two percent levels had beneficial effect, acetic acid was found to be better.
| Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
Theses
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KAU Central Library, Thrissur Theses | 636.0894 LAL/EF (Browse shelf) | Available | 170429 |
MVSc
The bacterial contamination of meat surface is posing a threat to public health and meat trade. It is necessary to minimize 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 percent 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 24h. The acid treatment of samples was done immediately after slaughter. The total viable count, coliform count and farecal 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 percent. 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 percent acetic acid upto five hours and nine hours with two percent acetic acid within the initial count. Though propionic acid at one and two percent levels had beneficial effect, acetic acid was found to be better.
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