Food and Nutritional Sciences

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Effect of Lactic and Acetic Acid Spray on the Microbiological Quality and pH of Goat Carcass
(Addis Ababa University, 2014-06) Getachew, Biruk; Retta, Negussie (Prof.)
Experiments were performed to investigate the effects of 2% lactic acid, 2.5% acetic ac id and I % lactic acid on E.coli, Total Plate Count and pH change of goat carcasses slaughtered in MJ export abattoir located in Modjo town. The effects of the organic acids before spray, 30min after spray and 24hrs after sprayed- chilled carcass were determined. Eighty-four carcasses were used for E.coli and Total Plate Count. Swab Samples were collected from carcass surface area of 100cm2 at four locat ions (brisket, lateral thorax, fl ank and mid loin). While For pH measurements forty- eight carcasses were used and a total of ninety- six samples were taken at 30 minute and 24hours at the four locations. Application of 2 % lactic acid, 2.5% acetic acid and 1% lactic acid improved carcass pH and resulted in a significant reduction in E.coli count and TPC of goat carcass for export as compared to untreated goat carcass. By considering the overall performance of 2% lactic acid, 2.5% acetic acid and 1% lactic acid it was concluded that application of 2% lactic acid would improve microbial and pH quality of goat carcass. Keywords: Acetic Acid, E.coli, Lactic Acid, pH, Total Plate Count