Share

MICROBIAL CHANGES IN MUTTON DUE TO REPEATED FREEZING AND THAWING.

Author(s) : VIJAYA RAO D., BHAGIRATHI B.

Type of article: Article

Summary

MUTTON SAMPLES WERE SUBJECTED TO FREEZE-THAW CYCLES. THEY WERE KEPT AT 255 TO 253 K (-18 TO -20 DEG C) FOR 18 HR, REMOVED AND KEPT AT 303-306 K (30-33 DEG C) FOR 3.5 TO 4 HR. THIS FREEZE-THAW CYCLE WAS REPEATED 2 AND 4 TIMES EVERY TIME ANALYSING FOR MICROBIAL LOAD. MUTTON CUTS WERE ALSO COVERED WITH PROTECTIVE COVERING LIKE POLYTHENE AND AGAR COATING EITHER SEPARATELY OR IN COMBINATION. ENUMERATION OF STANDARD PLATE COUNTS, GRAM NEGATIVE BACTERIA, COLIFORMS AND PSYCHROTROPHS WERE CARRIED OUT. AGAR COATING COMBINED WITH POLYTHENE WRAPPING LARGELY HELPED IN REDUCING THE DRIP AND IN MAINTAINING THE MICROBIAL COUNTS AT SLIGHTLY LOWER LEVELS.

Details

  • Original title: MICROBIAL CHANGES IN MUTTON DUE TO REPEATED FREEZING AND THAWING.
  • Record ID : 1987-0175
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 22 - n. 6
  • Publication date: 1985/12
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (4)
See the source

Indexing