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Evaluation of Sanitary Quality of Goat Meat Obtained from Slaughter Yards and Meat Stalls at Late Market Hours

M. A. Haque
Department of Microbiology and Hygiene, Faculty of Veterinary Science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.

M. P. Siddique
Department of Microbiology and Hygiene, Faculty of Veterinary Science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.

M. A. Habib
Department of Microbiology and Hygiene, Faculty of Veterinary Science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.

V. Sarkar
Department of Microbiology and Hygiene, Faculty of Veterinary Science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.

K. A. Choudhury
Department of Microbiology and Hygiene, Faculty of Veterinary Science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.

Abstract/ Executive Summary:

The microbiological investigation was conducted to determine the level of contamination of goat meat processed by butchers in slaughter yards and meat stalls and also at different body regions such as neck, brisket and thigh during the period of July to November 2007 in the Department of Microbiology and Hygiene, Bangladesh Agricultural University (BAU), Mymensingh, Bangladesh. A total number of 36 meat samples were collected equally from three slaughter yards and meat stalls namely Koshaibari, Mymensingh town and BAU campus, each containing 12 samples. Out of these 12 samples, four samples from brisket region, four samples from neck region, and four samples from thigh region were taken. After collection, bacteriological analysis of the samples were performed to asses the selected microbial attributes such as TVC, TCC and TSC in goat meat cuts of different sources by using Plate Count (PC) agar, MacConkey (MC) agar and Staphylococcal Media (SM-110) medium to find out the sanitary quality of goat meat. The mean values of TVC on slaughter yards and meat stalls were log 6.03 and log 6.53 respectively, whereas the TCC showed log 4.85 and log 3.82 respectively and that of TSC were 3.31 and 3.82 respectively. The mean values of TVC in brisket, neck and thigh regions of slaughter yards were log 6.11, log 6.01, log 6.31 and in meat stalls were log 6.48, log 6.30, log 6.84 respectively, whereas the TCC values of slaughter yards showed log 4.77, log 4.36, log 5.12 and meat stalls log 4.94, log 4.68, log 5.42 respectively. In case of TSC values, the mean values were log 3.83, log 3.07, log 4.06 and log 3.96, log 3.37, log 4.22 respectively. The result demonstrates the fact that the unhygienic and poor sanitary conditions under which the meat and meat products are handled and processed are not acceptable from sanitary point of view. The statistical analysis showed that TVC and TCC obtained from meat samples of different markets and different regions of the carcass exhibited regional variation significantly (P<0.01), whereas TSC did not present any remarkable regional variation. A significant correlation in TVC and TCC was found (P<0.01) and similar correlation was also recorded in TCC and TSC (P<0.01), but it is interesting to note that there was no significant correlation in between TVC and TSC.

Keywords: Goat meat, TVC, TCC, TSC, Sanitary quality.

Location: Koshaibari, Mymensingh town and Bangladesh Agricultural University (BAU) campus, Mymensingh, Bangladesh.

Start Date: 00-07-2007

End Date: 00-11-2007

Program Area: Animal Health and Management

Commodity: Goat

Objectives:

To determine the level of contamination of goat meat processed by butchers in slaughter yards and meat stalls and also at different body regions such as neck, brisket and thigh

Methodology:

A total number of 36 meat samples were collected equally from three slaughter yards and meat stalls. Out of these 12 samples, four samples from brisket region, four samples from neck region, and four samples from thigh region were taken. The samples include raw meat and swab samples from goat meat. Samples were collected aseptically in sterile containers and brought to the laboratory within 30-45 minutes using ice box. After collection, bacteriological analysis of the samples were performed to asses the selected microbial attributes such as TVC, TCC and TSC in goat meat cuts of different sources by using Plate Count (PC) agar, MacConkey (MC) agar and Staphylococcal Media (SM-110) medium to find out the sanitary quality of goat meat. Individual sample is minced and a quantity of 50 gms was transferred into sterile containers containing 450 ml of 0.1% peptone water. A homogenized suspension was made in a sterile blender. Thus 1:10 dilution of the sample was obtained. Later on using Whirly mixture machine different serial dilutions ranging from 10^-2-10^-6 were prepared according to the recommendation of International Organization for Standardization (ISO, 1995). In another experiment, meat samples were collected at delayed market hours. All these samples were subjected to bacteriological analysis such as determination of TVC, TCC and TSC using the PC agar, MC agar and SM-110 respectively. Cotton swabs were used in this study. The swabs were prepared using non-absorbent cotton wool, which is wound to a length of four centimeter and a thickness of 1 to 1.5 centimeter on wooden sticks. For the determination of TVC, 0.1 ml of each ten-fold dilution was transferred and spread on triplicate NA agar using a sterile pipette for each dilution. The diluted samples were spread as quickly as possible on the surface of the plate with a sterile glass spreader. One sterile spreader was used for each plate. The plates were then kept in an incubator at 35⁰C for 24-48 hours. Following incubation, plates exhibiting 30-300 colonies were counted. The data on TVC, TCC and TSC obtained from the study of carcass surfaces and carcass regions collected from different butchers retail meat sale stalls and were analyzed in completely randomized design (CRD) using computer package MSTAT-C. Correlation between TVC, TCC and TSC were evaluated.

Source of Information: Bangl. J. Vet. Med. (2008). 6 (1): 87–92

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The result demonstrates the fact that the unhygienic and poor sanitary conditions under which the meat and meat products are handled and processed are not acceptable from sanitary point of view. The statistical analysis showed that TVC and TCC obtained from meat samples of different markets and different regions of the carcass exhibited regional variation significantly (P<0.01), whereas TSC did not present any remarkable regional variation. A significant correlation in TVC and TCC was found (P<0.01) and similar correlation was also recorded in TCC and TSC (P<0.01), but it is interesting to note that there was no significant correlation in between TVC and TSC.

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