Effect of lactic acid spray on microbial and quality parameters of buffalo meat

Jaspal, Muhammad Hayat; Jaspal, Muhammad Hayat; Yaqub, Tahir; Haq, A.; Jamal, Nasir; Avais, Muhammad; Asghar, Bilal; Badar, Iftikhar Hussain; Ahmad, Sohail; Yar, Muhammad Kashif

doi:10.1016/j.meatsci.2019.107923

Cited by 24 publications

(11 citation statements)

References 36 publications

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“…The most frequently used chemical decontaminants (e.g., acetic and lactic acids) are solutions of organic acids (1-3%), which reduce numbers of bacteria on carcass tissue [ 14 , 15 ]. In addition to organic acids, several other chemical solutions (e.g., chlorine and chlorine dioxide, trisodium phosphate, hydrogen peroxide, ozone, sodium bisulfate, sodium chloride, nisin, and potassium sorbate) have been proposed and tested (some have been approved) for their using in decontamination systems [ 16 , 17 ].…”

Section: Introductionmentioning

confidence: 99%

Microbial Decontamination of Beef Carcass Surfaces by Lactic Acid, Acetic Acid, and Trisodium Phosphate Sprays

Sallam

Abd-Elghany

Hussein

et al. 2020

BioMed Research International

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The present study was undertaken to investigate the effect of lactic acid (LA), acetic acid, (AA) and trisodium phosphate (TSP) spray on the microbiological population of beef carcass surfaces slaughtered in a traditional abattoir in Zagazig, Egypt. Higher microbial populations were determined on the shoulder than on the thigh surfaces, and meat sampling by tissue excision technique yielded significantly higher ( P < 0.01 ) microbial count than swabbing method. The application of LA (2%), AA (2%), and TSP (12%) sprays for 30 seconds significantly ( P < 0.01 ) reduced the microbial population counts on the beef surfaces by 0.9 to 2.2 logs. A complete inhibition of enterococci growth was achieved by LA and AA sprays. In general, LA and AA sprays were more efficient as antimicrobial agents than the TSP spray. Among the studied organisms, enterococci were the most reducible bacteria by LA and AA, followed by Enterobacteriaceae and coliforms, while Staphylococcus aureus being the least. This study also indicated that microbial populations determined on the shoulder were higher than on the thigh surfaces, and meat sampling by tissue excision technique yielded significantly higher ( P < 0.01 ) microbial count than swabbing method.

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Section: Introductionmentioning

confidence: 99%

Microbial Decontamination of Beef Carcass Surfaces by Lactic Acid, Acetic Acid, and Trisodium Phosphate Sprays

Sallam

Abd-Elghany

Hussein

et al. 2020

BioMed Research International

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“…Instrumental color values of meat samples were measured using Minolta Chroma meter (Konica Minolta ® CR-410, Tokyo, Japan), provided with C illuminant, 2o standard observer, and 50 mm aperture, calibrated with a white tile each time before taking measurements [ 25 ]. Meat sample was removed from vacuum packs in the meat processing hall maintained at 10 ± 1 °C and bloomed for one hour in horizontal display chiller (ALVO, Model MD-12, size: 72″ × 42″ × 48″ by Technosight, Lahore, Pakistan) working at 0–4 °C [ 26 ].…”

Section: Methodsmentioning

confidence: 99%

Effect of Wet Aging on Color Stability, Tenderness, and Sensory Attributes of Longissimus lumborum and Gluteus medius Muscles from Water Buffalo Bulls

Jaspal

Badar

Amjad

et al. 2021

Animals

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The present study aimed to investigate the effect of wet aging on meat quality characteristics of Longissimus lumborum (LL) and Gluteus medius (GM) muscles of buffalo bulls. Meat samples from six aging periods, i.e., 0 day (d) = control, 7 d, 14 d, 21 d, 28 d, and 35 d, were evaluated for pH, color, metmyoglobin content (MetMb%), cooking loss, water holding capacity (WHC), myofibrillar fragmentation index (MFI), Warner–Bratzler shear force (WBSF), and sensory evaluation. The pH, instrumental color redness (a *), yellowness (b *), chroma (C *), and MetMb% values were increased, while the lightness (L *) and hue angle (h *) values showed non-significant (p > 0.05) differences in both LL and GM muscles in all aging periods. The cooking loss increased while WHC decreased till 35 days of aging. MFI values significantly (p < 0.05) increased, while WBSF values decreased; in addition, sensory characteristics were improved with the increase in the aging period. Overall, the color, tenderness, and sensory characteristics were improved in LL and GM muscles until 28 and 21 days of aging, respectively. Based on the evaluated meat characteristics, 28 days of aging is required to improve the meat quality characteristics of LL, whereas 21 days of aging is suitable for GM muscle.

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“…Hence, lactic acid bacteria are now days explored in meat processing to produce fermented sausages [137]. A recent report showed that spraying of 2-6% LA over buffalo meat during packaging could substantially reduce the bacterial count [138]. LAB could promote for protection of meat products by inhibiting the growth of microflora during long storage owing to LAB's extracellular protein substances such as bacteriocins [139].…”

Section: Meat Processing Industrymentioning

confidence: 99%

Recent biotechnological trends in lactic acid bacterial fermentation for food processing industries

Raj

Chandrasekhar

Kumar

et al. 2021

Syst Microbiol and Biomanuf

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Lactic acid bacteria (LAB) are non-mobile, gram-positive, non-spore-forming, micro-aerophilic microorganisms widely explored as starter cultures food industry to enhance the gustatory, nutritional value, imparts appetizing flavour, texture to milk, vegetative, meat foods and prolongs their shelf life. This vast review emphasis various LABs widely explored in the food industry. Herein, we have summarized the classification of LAB strains, their metabolic pathways for biosynthesis of lactic acid, ethanol, acetic acid and demonstrated their application in various food industries for making fermented milk (yoghurt), cheese, beverages, bread, and animal foods. The wide spectrum of LAB-based probiotics, bacteriocins, exopolysaccharides, bio preservative and their relevant benefits towards human health has also been discussed. Moreover, LAB bacteriocins and probiotics in food application may limit the growth of pathogenic, while boosting health immunity. Microbial exopolysaccharides have interesting characteristics for the fermented food industry as new functional foods. Later on, we have discussed the various advancement in metabolic engineering, synthetic biology tools, which have gained considerable interest to elucidate the biosynthetic pathway for tailoring cellular metabolism for high activity.

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Effect of lactic acid spray on microbial and quality parameters of buffalo meat

Cited by 24 publications

References 36 publications

Microbial Decontamination of Beef Carcass Surfaces by Lactic Acid, Acetic Acid, and Trisodium Phosphate Sprays

Microbial Decontamination of Beef Carcass Surfaces by Lactic Acid, Acetic Acid, and Trisodium Phosphate Sprays

Effect of Wet Aging on Color Stability, Tenderness, and Sensory Attributes of Longissimus lumborum and Gluteus medius Muscles from Water Buffalo Bulls

Recent biotechnological trends in lactic acid bacterial fermentation for food processing industries

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