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Page No. : 45-48

ABSTRACT

The antimicrobial effect of two organic acids viz. lactic (1 to 2%) and acetic (1 to 2%) on chilled buffalo beef carcasses was investigated. Microbiological parameters studied in the experiment were standard plate count, coliform count, faecal streptococcal count, E. coli count and sulfite reducing clostridial count. The use of lactic acid at 2% level resulted in highly significant reduction (P< 0.01) in all the counts, except sulfite reducing clostridial count. Similarly, acetic acid at 2% level resulted in reduction of all microbial counts (except the faecal streptococcal count), but lactic acid had greater potential in reducing the bacterial load at lower concentrations. Even at 2% level, both acids did not produce any appreciable change on physical characteristics of meat and hence, can be recommended as bactericidal agents for treatment of buffalo beef carcass.

Key words: Bacterial quality, Buffalo beef carcass, Organic acids