The effect of different meat shop on meat physical characteristics and bacteria population

Abstract

An experiment was conducted to study the effect of different meat shops on meat physical characteristics and bacteria population. Sixteen PO carcasses were used in the experiment which was arranged in a completely randomized design with 4 treatments of different meat shops (traditional market, meat shop, supermarket and slaughter house). Parameters measured were meat pH, water holding capacity, cooking loss and bacterial total count. The result showed that the average of pH was 5.25- 6.03; water holding capacity was 17.07-38.87%; cooking loss was 33.15-48.20 and bacterial total count was 1.48x106-10.75x106 CFU/g. It was concluded that bacterial total count in slaughter house and special market (meat shop and supermarket) were less than those in traditional market.