Microbiological quality of hygienically processed buffalo carcasses

Studies were conducted to assess the microbiological quality of buffalo carcasses processed hygienically in a modern abattoir as against those processed 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⩽0.001) difference in microbial load was seen in carcasses obtained from two sources, with carcass from traditional 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 samples of shoulder, neck and rib surfaces provide a more realistic estimate of microbial load on buffalo carcasses. The meat cuts obtained from hygienically processed carcass had a shelf-life of six days as against three days for those obtained from traditional slaughter unit. The minced meat from hygienically prepared carcass had a shelf-life of four days as against one day for those obtained from local slaughter unit. The study indicated that by adopting proper hygienic and sanitary practices during processing of buffalo meat would yield meat with acceptable microbiological quality with extended shelf-life.