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Effect of Refrigeration and Frozen Storage on the Shelf-life of Beef Purchased from Local Markets and Abattoir in Calabar Metropolis-Nigeria

Author(s): C. A. Eneji | C. E. Ikpeme | J. Ubua

Journal: Pakistan Journal of Nutrition
ISSN 1680-5194

Volume: 6;
Issue: 6;
Start page: 576;
Date: 2007;
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Keywords: Beef samples | refrigeration | freezing | slime growth | microbial load | shelf-life | market sources

Samples of the beef (biceps femoris muscle) obtained from Watt and Marian Markets and Bacocco slaughter-house in Calabar, Cross River State, Nigeria were stored in a refrigerator (8-10°C) and in a freezer (-10 to -20°C). Shelf life assessment based on pH monitoring, sensory evaluation of colour, odour and sliminess and microbial proliferation indicate that beef stored under refrigeration had a keeping quality or shelf-life of two-six days. While that stored under freezing condition had a shelf-life of 16 days. The refrigerated beef samples maintained high pH (8-12) hence poor shelf-life. Frozen samples had more or less constant pH range (3-7). The bacteria load per gram was higher in fresh samples followed by those refrigerated and lastly, the frozen samples. Predominant organisms isolated in this study were species of Monococus, Staphylococcus, E. coli, Bacillus, Candida and Streptococcus. This showed that beef samples from the two markets and the abottoir were actually contaminated. The need to improve on the sanitary conditions is advocated.

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