INFLUENCE OF LACTIC ACID AND TRISODIUM PHOSPHATE TREATMENTS ON THE SHELF LIFE OF BEEF OBTAINED FROM RETAIL MARKETS IN ZARIA METROPOLIS, NIGERIA

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INFLUENCE OF LACTIC ACID AND TRISODIUM PHOSPHATE TREATMENTS ON THE SHELF LIFE OF BEEF OBTAINED FROM RETAIL MARKETS IN ZARIA METROPOLIS, NIGERIA

 

Abstract

Beef sold at retail markets can be contaminated with microorganisms which are of public health significance and impact on the shelf-life of meat. This study determined the influence of acid and alkaline decontamination interventions on the shelf-life of beef sold in retail markets in Zaria metropolis. Lactic acid (LA) and Trisodium phosphate (TSP) in two different volumes [1 liter (1L) and 2 liters (2L), respectively] were evaluated for their bactericidal effects on the bacterial population of beef sold in retail markets in Zaria. One hundred grams each of 216 beef samples were obtained from three retail markets: Samaru, Tudun-wada and Sabon gari; seventy-two samples (72) per market. Convenience sampling procedure was employed for sample collection. Twenty four out of 72 beef samples from each market, were sprayed on both sides for 10 seconds with LA (12 samples with 1L treatment and 12 with 2L treatment); a total of 24 meat samples were treated with TSP (12 samples with 1L treatment and 12 samples with 2L treatment) and another 24 samples with water (control) (12 with 1L and 12 with 2L). Sprayed samples were allowed to drip for 5mins and then maintained at 4oC. Treated meat samples were evaluated for Aerobic Plate count (APC), Total Coliform count (TCC) and the presence of E. coli on days 0, 3 and 6 of storage. Two-way ANOVA was used to compare effect of various treatments on APC, TCC and isolation rate of E. coli. Generally, the mean log reduction values (CFU/ml) between days 0 and 6 for APC and TCC either increased or decreased for all the markets sampled. There was a significant difference recorded for the 1L (p<0.05) and 2L LA (p<0.001) treatment for Tudun-wada and Sabo markets, respectively as compared to the control giving 1.3 and 2.4 log cycle reductions respectively. TSP gave no significant reductions (p>0.05) from the control. Although, LA treatment gave better reductions than the TSP treatment on the microbial load, other treatments with LA were not significantly different (p>0.05) from the control group. The effect of the decontaminants on the isolation rate of E. coli indicated that LA was effective against E.coli species, when compared to the control. Although, TSP treatment reduced E. coli consistently, the frequency of isolation was generally higher than what was obtained for the control and the LA-treated group on day 0 of storage. Beef samples treated with LA did not affect the aesthetic sensibilities of the consumer and a higher preference (57 %) was recorded for the treated roasted beef samples than the control (14 %) in terms of its appearance, smell and taste. Overall, the findings of this study revealed that the influence of LA and TSP treatment was not overly effective in prolonging the shelf-life of beef samples sold in retail markets in Zaria metropolis. Meat samples with LA treatments however showed lower isolation rate of E. coli thereby increasing the shelf-life. Good hygienic measures should therefore be employed during meat processing so as to increase its shelf-life and generally improve food safety. Keywords: Lactic Acid, Trisodium Phosphate, Shelf-life, Beef, Retail markets

 

INFLUENCE OF LACTIC ACID AND TRISODIUM PHOSPHATE TREATMENTS ON THE SHELF LIFE OF BEEF OBTAINED FROM RETAIL MARKETS IN ZARIA METROPOLIS, NIGERIA

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