Microbiological quality of hygienically processed buffalo carcasses

Studies were conducted to assess the microbiological quality of buffalo car casses processed hygienically in a modern abattoir as against those process ed in traditional slaughter units of different sites. The hygienic measures followed include abattoir clean up operation, processing on overhead rail, careful removal of skin and viscera, closure of oesophagus and rectum and washing the carcasses with a spray of clean water. The carcasses, meat cuts and minced meat obtained from both the sources were examined for microbial load. A significant (P less than or equal to 0.001) difference in microbia l load was seen in carcasses obtained from two sources, with carcass from t raditional slaughter units showing 1.0-2.50 log higher microbial load. The reduction in microbial load in carcasses processed in a modern abattoir was attributed to the hygienic measures followed. The microbial load was high in shoulder portion and lower in leg portion and the data indicated that sa mples of shoulder, neck and rib surfaces provide a more realistic estimate of microbial load on buffalo carcasses. The meat cuts obtained from hygieni cally processed carcass had a shelf-life of six days as against three days for those obtained from traditional slaughter unit. The minced meat from hy gienically prepared carcass had a shelf-life of four days as against one da y for those obtained from local slaughter unit. The study indicated that by adopting proper hygienic and sanitary practices during processing of buffa lo meat would yield meat with acceptable microbiological quality with exten ded shelf-life. (C) 2000 Elsevier Science Ltd. All rights reserved.