Microbiological Assessment of Aerobically Packaged Functional Restructured Buffalo Meat Steaks in LDPE Bags during Storage at Refrigeration Temperature (4 ± 1C)

摘要

The microbiological properties of functional restructured buffalo meat steaks CFRBM) prepared by incoiporatiiig Bael powder 1% (BP) and along with control (without Baelpowder), aerobically packaged in LDPE pouches, were analyzed at regular intervals viz,, 0, 5, 10, 15 and 20 days during storage at refrigeration temperature (4±1''C).Total plate count followed a significant linear increase with each increase in the storage period. Psychrophilic and colifomi counts were detected on 5th day of storage and thereafter increased significantly in both control and treatment. Psychrophilic and coliform count showed a significantly lower values for treatment than control with storage period and it remained well below the maximum permissible limit.