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Effects of Acetic Acid on the Total Viable Counts of Microbes and Overall Acceptability of Dressed Broiler Meat

S A Taher
Department of Pathology, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

R Khaton
Department of Microbiology and Hygiene, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

M A H Fakir
Department of Pathology, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

M A Hasnat
Department of Pathology, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

M M Rahman
Department of Pathology, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Abstract/ Executive Summary:

This study was conducted to evaluate efficacy of acetic acid solution to eliminate pathogens, prevent food deterioration and extend the shelf-life of dressed broiler meat without adversely affecting its quality. A total of 40 broilers were categorized into two groups. Each group was further categorized into two sub-groups: one for intact skin and another for without skin. Each bird of either group viz. comprised of two portions breast and thigh muscle. Acid spray and acid immersion were used. Bacteriological analysis by total viable count (TVC) and sanitary quality determination of dressed broiler by taste panel scores were performed. Acetic acid treatment reduced the initial level of TVC by about 0.5 to 0.724 log colony forming unit (CFU)/gm of meat. Maximum reduction in TVC (0.724) was achieved when acetic acid immersion treatment was given to meat and it was evident that the meat quality of dressed broiler after treatment with acetic acid remains better up to 5 days of storage.

Keywords: Broiler meat, Decontamination, Acetic acid, Total viable counts.

Location: Department of Pathology, Bangladesh Agricultural University, Mymensingh

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Chicken

Objectives:

To determine the effects of acetic acid applied in the raw poultry meat surface and its influence on microbial growth and on meat quality.

Methodology:

A total of 40 broilers were collected from local market. The birds were categorized into two groups, A for control and B for acetic acid treatment. Each group was further categorized into two sub-groups: one for broiler with intact skin and another for broiler without skin. Each bird of either group comprised of two portions namely, breast and thigh. After collection of samples bacteriological analysis and sanitary quality determination were performed for the total viable counts (TVC) by using plate count agar medium to find out the microbiological quality of the meat. Group B was subjected to treatment with 0.5% acetic acid solution. Two methods of treatment were employed: spray and immersion, performed separately. Group A was kept as control. Samples from Group B after five minutes of treatment was subjected to bacteriological analysis and sanitary quality determination using the same method and subsequently kept at 50C refrigeration by wrapping with commercially available polyethylene bags. Then at 3rd day and 6th day of storage again bacteriological analysis and organoleptic quality determination were performed. Five taste panel experts determined the organoleptic quality of broiler meats kept at different storage periods by assessing and giving scores of the sensory attributes. There were five qualities characteristics viz. colour, flavour, juiciness, tenderness and firmness or consistency and overall acceptance are considered for the taste panel judgment. For each of the characteristic, the highest score was given 10 marks and the total score was marked 50. Out of 10 marks, 10 is considered as excellent, 8 as good, 6 as fair, 4 as poor, 2 as half spoiled and 0 for spoiled. The taste panel scores of different attributes of the meats of dressed broilers of Group A and B was determined at 1 day, 3 day, 5 day and 7 day. The procedures of examinations were as per the recommendations of ISO (1995), Rahman (1999) and Uddin et al., (2006).

Source of Information: Univ. j. zool. Rajshahi Univ. Vol. 31, 2012 pp. 01-04 ISSN 1023-6104

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The present work founds relatively higher microbial load in fresh broiler meat tissue, microbial load in breast muscles was higher than shank muscles, and in dressed broiler with skin was higher than that of dressed broiler without skin. The acetic acid treatment effectively reduces the microbial loads due to its antimicrobial and decontamination effects and emersion treatment was better than its spray. The acetic acid treatment enhances meat quality, the shelf-life and keeping quality of meat in addition to reduction of microbial load.

Knowledge Management: Journal