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Effect of Post-slaughter Time and Storage Conditions on Chemical and Microbial Changes in Locally Marketed Beef

R Jahan
Department of Animal Science; Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

MM Hossain
Department of Animal Science; Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

MH Rashid
Department of Dairy Science, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

S Akhter
Department of Animal Science; Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

MSI Khan
Department of Animal Science; Bangladesh Agricultural University, Mymensingh 2202, Bangladesh & Department of Anatomy and Embryology, School of Medicine, Ehime University, Ehime 791-0295, Japan

Abstract/ Executive Summary:

Fresh meat is commonly marketing at environmental temperature for long time in many developing countries including Bangladesh. The present study was conducted to assess whether elapsed time between slaughter and preservation and storage conditions influence the chemical and microbial changes of locally marketed beef. Meat samples were collected from local markets and divided into two groups, morning and evening beef. Morning beef was collected immediately after slaughtering from healthy cattle while evening one was collected 8 h after slaughtering. The samples were kept either in refrigerator (4^oC) or freezer (-20^oC). Refrigerated samples were stored for 7 days and analyzed on day1st, 3rd and 7th while frozen samples were stored for 90 days and analyzed on day 3rd, 45th and 90th. Results showed that there was a significant difference in chemical and microbial parameters between morning and evening beef (p<0.01 to 0.05). With respect to the advances of storage time, the dry matter, crude protein, ether extract and ash contents were increased in beef sample (p<0.01), indicating the moisture loss from meat time elapsed after slaughtering. Moreover, the coliform, yeast and mold counts were also increased with advance of storage time (p<0.01 to0.05),indicating the unhygienic conditions of slaughter house, equipment and water which is giving signal for the possible occurrence of food borne intoxication. In conclusion, we found that the quality of marketed beef degraded with the time elapsed before storage and storage temperature suggesting the importance of early preservation of meat at lower temperature. Our findings of increased number of microbial counts were also suggested the necessity to improve the hygienic conditions of slaughterhouse and equipment in developing countries like Bangladesh.

Keywords: Beef, Local market, Microbial changes, Storage conditions

Location: Department of Dairy Science, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

Start Date: 00-00-2015

End Date: 00-00-2015

Program Area: Postharvest and Agro-processing

Commodity: Meat

Objectives:

1. To investigate the effect of elapsed time between slaughter and storage as well as storage conditions on the chemical and microbial changes in locally marketed beef.

Methodology:

Immediate after slaughtering, boneless meat was obtained from healthy cattle slaughtered at local market and quickly transported to the laboratory. All visible fat and connective tissue from beef were trimmed off as far as possible with the help of clean knife. The meat was collected twice and divided into two groups: morning beef and evening beef. Morning beef was collected immediate after slaughtering and evening one was collected 8 h after slaughtered. Further, the meat samples were divided into two parts: one part was stored at 4^oC in refrigerator and the other part was stored at -20^o Proximate analyses such as dry matter (DM), ether extract (EE), crude protein (CP) and ash contentsof beef were carried out according to the methods of AOAC. All estimations were done in triplicate and the average value was taken for discussion. C in freezer. For microbial assessment, standard plate, coliform, yeast and mold counts were undertaken. All the microbiological parameters of beef samples were determined as per the methods described by APHA. Preparation of samples and serial dilution of meat were done near the flame in a horizontal laminar flow unit, observing all possible aseptic precautions. Sterile water was used as diluents for making serial dilutions. The number of colonies were multiplied with reciprocal of the dilution and expressed as log cfu/g. After solidification of agar in a petridish, the plates were inverted and placed in an incubator operated at 380 Violet Red Bile Agar (VRBA) was used for coliform count. A total of 41.5g of VRBA ingredients were in 1000 ml distilled water to dissolve the medium completely and poured into sterile petri dishes. Agar plates were examined and the number of coliform colonies was counted after 24 h of incubation at 35°C. C for 48 hours. After incubation, the plates were taken out from the incubator and the plates having 30-300 colonies were selected for counting. Colonies were counted by a colony counter. The numbers of colonies were multiplied by the dilution factor and the standard plate count per gram of sample was recorded. Potato Dextrose Agar (PDA) was used to enumerate the yeast and mold count. A total of 200g of previously peeled and sliced potato was taken in 1000 ml of distilled water and boiled for an hour. After boiling, stirring was done through clean cheesecloth. Twenty grams of commercial dextrose and 15g of agar were added to the potato infusion solution. For complete dissolution, the mixture was heated and dispensed into several 200 ml screw cap bottles and sterilized at 121⁰C (6.795 kg pressure/sq. inch) for 20 minutes. The media was melted through boiling and around 2.5 ml of 10% tartaric acid was added per 100 ml of medium (45⁰C) to lower down the pH value to 3.5±0.1. After solidification of agar, the plates were inverted and incubated at 250 Data were analyzed as per split plot design in Randomized Complete Block Design (RCBD) with the help of MSTAT, a statistical computer package. In case of significant difference, mean comparison was done by LSD.

Source of Information: Bang. J. Anim. Sci. 44(1): 52-58, 2015

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

In conclusion, we found that the quality of marketed beef degraded with the time elapsed before storage and storage temperature. Although some changes occurred, locally marketed beef can be preserved as early as possible at 4^oC for short time or at -20^oC References up to 90 days.

Knowledge Management: Journal