Effect of Temperature, Storage Containers and Improved Hygiene on Microbial Safety and Chemical Quality of Traditional Meat Products



Abstract Views
228

Downloads
227

Citations

Share

##plugins.themes.bootstrap3.article.sidebar##

Submitted Jun 3, 2021
Published Aug 24, 2021
10.24018/ejfood.2021.3.4.317

Abstract viewed = 228 times

Table of Contents

##plugins.themes.bootstrap3.article.main##

Preservation of meat and meat products is important due to its short shelf life and perishability. The pastoralists of Northern Kenya processed and preserved traditional meat products for consumption. The traditional meat products are relished food both for nutritional and cultural heritage among the Borana pastoralists. The study was carried out to assess the microbial safety and chemical quality of traditional meat products. The samples were collected immediately after processing and transported in a cool box to the food laboratory for microbial analysis and determination of changes related to lipid oxidation during storage for seven weeks at ambient temperature and at refrigerated temperature (5 °C). Microbiological quality of the samples was assessed by Total Viable Count (TVC), Escherichia coli count, Staphylococcus aureus count and yeast and mold count. Result showed that Staphylococcus aureus, yeasts and molds were detected in the products and there was increase of Staphylococcus aureus count from (1.44 log10 CFU/g) to (2.28 log10 CFU/g)) during storage at ambient temperature for seven weeks. Samples stored at refrigerated 5oC showed less counts of microbial load. The peroxide value, acid value and thiobarbituric acid levels were below the value associated with meat spoilage during the expected shelf life. Reduction of moisture during drying of traditional meat products and cooking of meat at high temperature contributed towards reduction of microbial load. However, poor handling and post contamination may lead to poor microbial quality of traditional meat products.

Keywords: meat products, microbial, quality, safety, traditional

References

  1. I. E. Zaier, M. Chabbouh, S. Bellagha, and A. Sahli, “Physico-chemical and microbial characteristics of traditional and industrial kaddid,” European Drying Conference. Palma. Balearic Island, Spain. 2011.
     Google Scholar
  2. M. I. Matsheka, S. Mpuchane, B. A. Gashe,, J.Allotey, E. B. Khonga, S. H. Coetzee, G. Murindamombe “Microbial Quality Assessment and Predominant Microorganism of Biltong Produced in Butcheries in Gaborone, Botswana,” Food and Nutrition Sciences, vol. 05, no. 17, pp. 1668–1678, 2014, doi: 10.4236/fns.2014.517180.
     Google Scholar
  3. D. Dave and A. E. Ghaly, “Meat spoilage mechanisms and preservation techniques: a critical review,” American Journal of Agricultural and Biological Science, 6 (4): 486-510, ISSN 1557-4989 ©Science Publications. 2011.
     Google Scholar
  4. Y. H. Hui, ‘Handbook of Meat and Meat Processing’, Second Edition, CRC Press, Technology and Engineering, 2012.
     Google Scholar
  5. D. Burfoot, L. Everis, L. Mulvey, A. Wood, and R. B. Campden, “Literature review on microbiological hazards associated with biltong and similar dried meat products,” Food Standard Agency, London, vol. 87, 2010.
     Google Scholar
  6. S. A. Datta, A. Akter, I. G. Shah K. Fatema, T. Islam, H.A. BandyopadhyayZ U, M Khan, Z. U. M. and D Biswas, Microbiological quality assessment of raw meat and meat products and antibiotic susceptibility of isolated Staphylococcus aureus. J. Agric. Food Anal. Bacteriol., 2: 187-195. 2012.
     Google Scholar
  7. F. S. Hassanien, M. A. El-Shater, and R. R. Abd El-Fatah, “Bacteriological aspect of meat and poultry meat meals,” Benha Veterinary Medical Journal, vol. 28, no. 2, pp. 91–97, 2015.
     Google Scholar
  8. AOAC, Official Methods of Analysis (17th ed.). Association of Analytical Chemists International, Gaithersburg, MD., USA. 1995.
     Google Scholar
  9. KEBS (Kenya bureau of standards) Kenya standards East African Standards (KS EAS) 2003.
     Google Scholar
  10. A. I. Raji, “Bacteriological quality of dried sliced beef (Kilishi) sold in Ilorin Metropolis,” Journal of Applied Sciences and Environmental Management, vol. 10, no. 1, pp. 93–96, 2006.
     Google Scholar
  11. W. Sperber, and M. Doyle. Compendium of the Microbiological Spoilage of Foods and Beverages, Springer New York Dordrecht Heidelberg London. ISBN 978-1-4419-0825-4 e-ISBN 978-1-4419-0826-1 DOI 10.1007/978-1-4419-0826-1. 2009.
     Google Scholar
  12. T. J. Montville and K. R. Matthews, Food microbiology: an introduction, 2nd ed. Washington, DC: ASM Press, 2008.
     Google Scholar
  13. D.K. Byarugaba, R., Kisame and S. Olet, Multi-drug resistance in commensal bacteria of food of animal origin in Uganda. Afr. J. Microbiol. Res. 5(12): 1539-1548. 2011.
     Google Scholar
  14. N. Garg, K. L. Garg, and K.G. Mukerji, Laboratory manual of food microbiology. New Delhi: I.K. International Publishing House Pvt. Ltd. 2010.
     Google Scholar
  15. P. O. Fakolade, and A. B. Omojola, ‘Proximate composition, pH value and microbiological evaluation of Kundi (dried meat) product from beef and camel meat’.
     Google Scholar
  16. http://www.tropentag.de/2008/abstracts/full/38.pdf 2008.
     Google Scholar
  17. A. B. Wagner, Bacteriological food poisoning, http://aggie horticulture tamu. Edu/extension/poison. 2001.
     Google Scholar
  18. D. Dave and A. E Ghaly, Meat Spoilage Mechanisms and Preservation Techniques: A Critical Review. American Journal of Agricultural and Biological Sciences 6 (4): 486-510, ISSN 1557-4989 ©Science Publications 2011.
     Google Scholar
  19. M.M. Tajkarim, S.A. Ibrahim, D. O. Cliver, ‘Antimicrobial herb and spice compounds in food’, Food Control, 21, 1199-18. 2010.
     Google Scholar
  20. S. G. Mhlambi, K. Naidoo, and D. Lindsay, “Enterotoxin-Producing Staphylococcus Strains Associated with South African Biltong at Point of Sale,” Journal of Food Safety, vol. 30, no. 2, pp. 307–317, 2010. https://doi.org/10.1111/j.1745-4565.2009.00208.x.
     Google Scholar
  21. H. Purnomo, ‘Physicochemical and microbial quality of indigenous Indonesian spicy dried meat’. International Journal of Food Sciences and Nutrition 62 (2):133–38. 2011. doi:10.3109/09637486.2010.513681. [Taylor & Francis Online], [Web of Science ®].
     Google Scholar
  22. M. Soydan Karabacak, A. Esin, and D. Cekmecelioglu, “Drying Behavior of Meat Samples at Various Fiber Directions and Air Conditions,” Drying Technology, vol. 32, no. 6, pp. 695–707, 2014. https://doi.org/10.1080/07373937.2013.855784.
     Google Scholar
  23. A. Nummer, J. A. Harrison, M. A. Harrison, P. Kendall, J. N. Sofos, and E. L. Andress, “Effects of preparation methods on the microbiological safety of home-dried meat jerky,” Journal of food protection, vol. 67, no. 10, pp. 2337–2341, 2004.
     Google Scholar
  24. A.Ratsimba, D. Rakoto and V. Jeannoda. Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/smoked meat product of Madagascar. Food Sci Nutr. 7:2666–2673. 2019. https://doi. org/10.1002/fsn3.1122.
     Google Scholar
  25. W.H. Raja, S. Kumar, and Z. F. Bhat, Effect of ambient storage on the quality characteristics of aerobically packaged fish curls incorporated with different flours. SpringerPlus 3, 106. 2014. https://doi.org/10.1186/2193-1801-3-106.
     Google Scholar
  26. M. I. Aksu, The effect of α-tocopherol, storage time and storage temperature on peroxide value, free fatty acids and pH of kavurma, a cooked meat product. Journal Muscle Foods. 18(4):370–9. 2007.
     Google Scholar
  27. A. B. Soyer and U. Ozalp, Effects of freezing temperature and duration of frozen storage on lipid and protein oxidation in chicken meat. Food Chem., 120: 1025-1030. 2010.
     Google Scholar
  28. O. Idowu, K. O. Falade, and T.O. Omobuwajo, Production, proximate analysis and shelf life studies of ready-to-eat (RTE) rice and kilishi. African Journal of Food Science. 4:264-268. 2010.
     Google Scholar