Browsing by Author "Seid, Faeza"

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    Predication of Shelf Stability of Beef Muscles Slaughtered in Addis Ababa Slaughter Houses
    (Addis Ababa University, 2014-05) Seid, Faeza; Abdisa, Melese (PhD); Bekele, Tilahun (PhD)
    The objective of the present study was the development of predictive shelf life model for beef muscle based on the growth of specific spoilage organism (SSG) as affected by temperature and pH. Beef muscle was sto,red at four isothermal temperatures (2, 5, 8 and 11 oC) and th e samples were investigated within two days interval for total of fourte en days to quantify the influence of temperature and pH on shelf life. The Micrabial analysis made for the spoilage microorganisms (total viable count, E..coli and Pseudomonas) which are dominantly found on muscle meat parallel to sensory evaluation and pH determination. The collected growth data were converted into log base and have been used as a basis for the development of shelflife model. The result of the present study showed that the growth of the spoilage bacteria were in creased with time and the most rapidly growing bacteria was found to be Pseudomonas with the highest growth rate (O.OlB23 to O.lE33 10g{CFUjml) h·j ) followed by total viable count (O.0097 to O.1 79 10g{CFUjml) h") while E.coli ((W093 toO.169 10g{CFUjml) h") grow slowly. Pseudomonas bacteria also significantly correlated with sensory attributes (p