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Page No. : 117-120

ABSTRACT

Spray washing of mutton carcasses with 1, 25 and 50 ppm chlorinated water at 1 and 3 kg/cm² pressures to improve the microbiological quality and shelf life of mutton stored at refrigeration storage was investigated. Chlorinated water spray of 50 ppm concentration at 3 kg/cm² pressure showed highest reduction in counts than other chlorine-pressure combinations. The shelf life of control mutton samples was 4 days and increment in shelf life observed by 2 days and 3 days for samples spray washed with 1 and 25 ppm chlorinated water, respectively, irrespective of pressure, while at 50 ppm concentration at 1 and 3 kg/cm² pressures the shelf life was enhanced by 4 and 5 days, respectively. The spoilage microbial flora of mutton samples was dominated by mesophilic as well as psychrophilic organisms.

Keywords: Carcass washing, chlorinated water, microbial quality, mutton