Bacteriological Status Of Meat During Various Stages Of Processing In AFD Packing Plant
Keywords:
Microbial status, Total colony counts, Colony counts, TCC
Abstract
Studies on eight carcasses(sheep/goat) for microbial status of meat at different stages of processing viz dressed carcass before after chilling, after boning, cocking, cooking, cooling, slicing, deep freezing, freeze drying, and packing have been carried out. No difference in microbial status has been observed in sheep and goat carcass. The lower (front body) portion of carcass has higher microbial load than the upper portion (hind body). No significant increase in total colony counts was observed on keeping the carcass for 24 hours at 5 degree centigrade. The highest microbial load has been observed on boned meat. The total colony counts (TCC) gets reduced during the process of deep freezing and freeze drying. The precooked, freeze dried meat has TCC up to 266.
Published
2014-04-01
How to Cite
Rawal, T., Roy, J., Sharma, R., & Sharma, T. (2014). Bacteriological Status Of Meat During Various Stages Of Processing In AFD Packing Plant. Defence Science Journal, 23(2), 85-90. https://doi.org/10.14429/dsj.23.6471
Issue
Section
General Papers
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