Effect of EDTA and ascorbic acid dip treatment on storage stability of goat meat at refrigeration temperature

Fresh goat meat chunks were dipped for 1 min in 1% (w/v) EDTA (pH 5.8-6.0), 1% EDTA+/-1% ascorbic acid (pH 3.8-4.0) or 1% EDTA+2% sorbitol (pH 6.0), d rained and refrigerated. The EDTA+ascorbic acid (E+A) treated chunks showed significantly lower microbial counts and higher colour scores compared to EDTA alone or in combination with sorbitol. The rise in temperature of the EI-A dip solution to 50 degrees C, showed significantly lower psychrotrophi c, presumptive pseudomonas and lactobacilli counts as compared to those at ambient temperature (25-30 degrees C). The E+A treatment reduced coliform, enterobacteriaceae and staphylococcal counts. The TEA values were significa ntly lower than those for control. The colour and microbial safety of refri gerated (E+A) treated samples increased by 5 days over the control.