Reduction in Microbial Load on Buffalo Meat By Hot Water Dip Treatment

摘要

Buffalo meat cuts from shoulder and leg portions were subjected to hot water treatment (70 and 80 deg. C for 30 and 60 s). Meat cuts dipped in water at ambient temperature served as control. The surface samples were analysed for microbial load, visual score for colour and numerical values of colour parameters (a ~*, b~*, L~*, W). Control samples of shoulder and leg meat had a mean total pate count (TPC) of 4. 15 log CFU cm~-2 and 3.81 log CFU cm~-2 and enterobacteriaceae counts of 2.33 log CFU cm~-2 and 2.26 log CFU cm~-2, Respectively.