Archives

Page No. : 17-22

ABSTRACT

A mixed starter culture of Lactobacillus sakei and Micrococcus varians M483 at the dose rate of 107 and 108 cfu/g, respectively, was used to see its effect on microbial flora of minced mutton kept under refrigeration storage. Minced mutton was allotted to four different treatment groups namely, Treatment I (Control), Treatment II (minced meat starter culture + curing ingredients), Treatment III (minced meat curing ingredients) and Treatment IV (minced meat + starter culture). The starter culture along with curing ingredients showed strong inhibitory effect against meat borne pathogens and spoilage organisms like coliform, E. coli, yeast and molds and Pseudomonas. Combined treatment of the minced meat with starter culture and the curing ingredients ensured a longer storage life of the product, whereas control group was found to be spoiled just after 2 days of storage.

Keywords: Coliform, E. coli, Lactobacillus sakei, Micrococcus varians, minced mutton, Pseudomonas, yeast and mold.