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Studies were carried out to investigate the effect of Pediococcus acidilactici culture on turkey meat product stored at different low temperatures range (refrigeration, chilling, freezing and blast freezing). Six lactic acid bacteria species were isolated from fresh turkey meat sample under different low storage conditions. They were identified as Lactobacillus plantarum, Pediococcus acidilactici, Lactobacillus buchneri, Lactobacillus sake, Lactobacillus curvatus, Lactobacillus brevis. Based on percentage occurrence, Pediiococcus acidilactici was selected for further studies in this work. The result obtained from the inoculation of cell suspension of P. acidilactici into the turkey meat sample stored at blast freezing, freezing, chilling and refrigeration conditions revealed that the microbial load decreased in count from 0 day to 28-th day in all the conditions. The blast freezing had the least while refrigeration had the highest count. Further identification of these micororganisms in the inoculated meat sample under study showed that Staphyloccus aureus occurred most frequently (14%) and the least was Esherichia coli with 4%. The result of nutritional analysis of the turkey meat sample inoculated with P. acidilactici cell suspension and stored for 96hr showed that the crude protein and thiobarbituric acid decreased by 37.25% and 54.17% respectively while the free fatty acid increased by 118%. In conclusion, the turkey meat sample under blast freezing showed the the least microbial load which implies longest shelf life. The blast freezing temperature appears to be the most relatively efficient storage temperature in this study.

Effect Of Inoculation Of Pediococcus Acidilactici Metabolites On The Microbial Profile Of Turkey Meat Stored At Different Low Temperature Range