English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The effects of different salt concentration on the Microbiological quality of meat were studied in order to fashion out the ideal concentration that will reduce or retard Microbial spoilage of meat and become cheaper than high cost preservative. Ten (10) samples of fresh meat of the same weight (10cm) length, 1cm in diameter, and 2cm in width) were purchased from the Okigwe abattoir and labelled from salt concentration 2- 16, and with the following percentages = 2%, 4%, 6%, 8%, 9.8%, 10%, 12%, 14% and 16% respectively. The above percentages were subjected to microbial analysis. The results obtained show that Acetobacter, Vibro Spp., Micrococci spp., and Bacillus spp., were identified with 2% salt concentration: Acetobacter, Vibro spp., Micrococci spp., and Clostridium spp., were present in sample with 4% salt concentration, Staphylococci spp. and Clostridium spp. were predominant in all samples analyzed. The results revealed that microbial growth retarded immensely with an increase of salt concentration and vise versa Keywords: Salt, concentration, fresh meat, microbiological

Effect Of Different Salt Concentration On The Microbiological Quality Of Fresh Meat Sold In The Okigwe Local Abattoir, Imo State, Nigeria