Open AccessInfluence of best thawing method to reduce microbial load in red meats
Author(s) -
Raad A. Ismail,
Dahfir A .A. Al-Obaidi,
Foad K. Salom
Publication year - 2016
Publication title -
the iraqi journal of veterinary medicine/al-maǧallaẗ al-ṭibbiyyaẗ al-bayṭariyyaẗ al-’irāqiyyaẗ
Language(s) - English
Resource type - Journals
eISSN - 2410-7409
pISSN - 1609-5693
DOI - 10.30539/iraqijvm.v40i1.154
Subject(s) - tap water , food science , aerobic bacteria , refrigeration , plate count , red meat , maximum temperature , zoology , veterinary medicine , chemistry , biology , environmental science , medicine , bacteria , environmental engineering , mechanical engineering , physics , engineering , genetics , thermodynamics
The current study was carried out at the college of veterinary medicine, University of Baghdad, for three months. The main objective of this study was to evaluate the effect of different thawing method of frozen minced red meat to reduce its bacterial load. Four thawing methods were used where the tap water at 18 °C for two hours was used in the first method, while the hot water at 40 °C for 1.5 hours was used in the second method and in the third method the frozen minced meat samples were left at room temperature (28 °C) for two hours, where as in the fourth method the frozen meat samples were stored inside the refrigerator at 4 °C for 20 hours. Data revealed that there were significant differences (P 0.05) the highest counts of total aerobic bacterial counts in comparison to the other mentioned three thawing methods and were ranged from (6.04–7.9) log cfu/gm of meat, which were higher than the standard limits recorded by ICOSQC. In conclusion on the basis of this investigation, it is pointed out that thawing of frozen minced red meat inside the refrigerator for overnight was the best and suitable to get meat with stable microbiological quality.