Microbial aspects of lamb meat treated with lactic and acetic acids

Abstract EN

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, 72 hours, 7 & 14 day and freezed at -18°C after treatment with organic acids (lactic and acetic 1 & 2 %) which resulted in significant improvement of nearly all parameters over the control of 25 samples from different lamb carcasses.

Such treatments exerted a significant antibacterial effect which is of public health importance and prolong the shelf life of carcasses on trial.

The pH value revealed highest 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.

The reciprocal reduction percents were 62.37 to 62.S3 % and 57.96 and 57.38 % in 1 & 2 % lactic and acetic acids.

On applying the psychrophilic bacteria the reciprocal reduction percent means at the 7th day of chilling were 49.54, 73.33, 53.36 and 38.04 % respectively with same acids treatments.

On apply freezing for one month the reduction values reciprocal to the means were 29.41, 15.00, 26.71 and 15.88 % respectively.

The lowest records of total coliform counts were shown on the 7th day chilling.

The reciprocal reduction percent of means were 73.65, 65.04, 77.84 and 68.59.

After month of freezing the corresponding reductions were 53.51, 45.51, 63.72 and 45 % with acid treatments respectively.

The reduction percent of total Enterobacteriaceae counts of the means were 68.06, 62.24, 71.81 and 64.77 % after 7 days of chilling lamb meat post acid treatment.

Salmonella count revealed means zero after 7, 14 day of chilling lamb meat; also, means were zero after freezing for month post acids treatment.

Staphylococcus aurous count: revealed highest reduction at the 7th day post chilling and the reciprocal reduction were 42.86, 60.53, 59.46 and 33.33 % respectively.

Total mold and yeast count showed reduction percent's of 56.74, 52.07, 52.94 and 39.02 % after 72 hour of treated chilled lamb meat.

After freezing, reduction percent's were 26.97, 29.75, 16.99 % in lactic acid 1, 2 % and acetic acid 1 % where count increased in acetic acid 2 %.

The means of Photolytic bacterial count reduced to 13.49, 42.26, 22.99 and 38.65 % in 1, 2 % lactic acid and 1 & 2 % acetic acid treated lamb carcasses.

The lip lytic bacterial count reductions were 32.86, 59.37, 31.86 and 60.88 % respectively.

Coliforms were detected in lower incidence in the treated sample including E.coli, Enterobacter spp, Klebsiella spp., Edwardesiella trade and Serration rub idea.

The acid treatment lowers the occurrence of coliform where 2 % concentration was more efficient than 1 %.

The same results were detected in the identified Staphylococcus aurous and Salmonella enteritis's in addition to the identified molds.