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OJVRTM
Online Journal of Veterinary
Research ©
15 (4): 334-349, 2011. Redacted 2017
Effect of Potassium
and sodium chloride on microbial and chemical characteristics of refrigerated beef and
camel meat
Hamid Reza Gheisari PhD, Gholamhossien Poorghanbari DVM.
Food Hygiene
Department, School of Veterinary Medicine, Shiraz University, Iran
ABSTRACT
Gheisari HR, Poorghanbari G., Effect of Potassium and
sodium chloride on microbial and chemical characteristics of refrigerated beef and camel meat, Online J Vet Res., 15 (4): 334-349, 2011. Sodium chloride (NaCl)
is used to flavor and control water content and microorganisms in stored meat. NaCl induces human
hypertension but can be replaced by potassium chloride (KCl). Minced biceps
femoris muscle of 2 beef and camel meat samples
were treated with NaCl 3, KCl 3, KCl 1.2 NaCl 1.8 and 0% salt
(control), respectively. Changes in aerobic plate and psychrotrophic
counts, lactic acid bacteria and enterobacteria,
water holding capacity (WHC), extract release volume (ERV) and tyrosine
concentration were evaluated at 3 day intervals over 21 days storage at 4 °C. Bacterial
counts increased over time in all samples, but camel meat had higher aerobic
plate counts and enterobacteriaceae
than beef at day 0 and lower enterobacteria in both NaCl and KCl samples. WHC
decreased during storage and appeared lower in camel meat. ERV decreased and
tyrosine value increased over time but there was no difference between meat
samples. Substitution of KCl did not result in significant changes in any microbial
and chemical characteristics.
Key words: Ground beef; Camel meat; NaCl; KCl; Microbial growth;
Chemical changes
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