Chemical sprays as a method for improvement in microbiological quality and shelf-life of fresh sheep and goat meats during refrigeration storage (5–7°C)

The shelf-life of meats from freshly slaughtered sheep and goat carcasses at 5–7 °C was extended after spraying (pressure 3 kg/cm2) the carcasses with solution ‘B’ containing potassium sorbate, sodium acetate, sodium citrate, sodium lactate each at 2.5% and sodium chloride at 5% (prepared w/v in potable water), when compared with solution ‘A’ (without potassium sorbate). Solution B treatment inhibited Bacillus spp. to minimum and were not detected up to sixth day. It extended the lag phase of all organisms including psychrotrophes (pseudomonads) and reduction of differential counts in sheep and goat meat were noted throughout the refrigerated storage. On sixth day (control) and seventh day (solution “A treated”) meat samples developed off odour and discoloration with total viable count (TVC)>107 cfu/g. Solution B treated meat samples showed no spoilage at seventh or eighth day, indicating an extended shelf-life of 3 and 2 days when compared with control and solution A treated meat, respectively.