Fahim Aziz Eldin Mohamed Shaltout
Prof. Emeritus
Enhancing Microbiological and Histological Quality of Frozen Turkey Meat Using Vinegar
Egyptian Journal of Veterinary Sciences • 2024
Publication Information
Authors
Rania A. Elkholy1
, Mona N. Hussein2*
, Nahla A. Abou El-Roos3
and Fahim A.E. Shaltout
Keywords
Aerobic plate count, Coliforms, Decontamination, Poultry meat, Staphylococcus
aureus
Journal
Egyptian Journal of Veterinary Sciences
Publisher
Not Available
Volume
Not Available
Issue
Not Available
Pages
1-8
publication.type
International
Paper Link
Not Available
Supplementary Materials
Fahim Aziz Eldin Mohamed Shaltout_EJVS3725931723064400.pdf
Abstract
FoODBORNE pathogens are health-threatening for humans. Therefore, appropriate
methods to prevent foodborne illness and improve the health of human consumers
have become necessary. In this study, the ability of vinegar to improve meat quality
was assessed. The turkey meats were dipped for 20 minutes in 0, 1, 3, and 5% acidity
dilutions of vinegar. The aerobic plate count (APC), coliform count (CC), and
Staphylococcus count (SC) of the meat samples were then tested. Sensory evaluation and
histological observation of muscle fibers were performed. The mean APC counts, CC
values, and SC counts were significantly reduced at 5% acidity dilution of vinegar (P≤0.05).
Histologically, the skeletal muscle striations were preserved, especially after dipping meat
in 5% vinegar. Additionally, sensory evaluation confirmed the ability of vinegar to improve
turkey meat texture and taste. Based on our results, it is advised to increase the safety of
turkey meat by dipping it in 5% vinegar for 20 minutes. Thus, vinegar is a straightforward,
economical, safe, and highly effective method for meat decontamination.
methods to prevent foodborne illness and improve the health of human consumers
have become necessary. In this study, the ability of vinegar to improve meat quality
was assessed. The turkey meats were dipped for 20 minutes in 0, 1, 3, and 5% acidity
dilutions of vinegar. The aerobic plate count (APC), coliform count (CC), and
Staphylococcus count (SC) of the meat samples were then tested. Sensory evaluation and
histological observation of muscle fibers were performed. The mean APC counts, CC
values, and SC counts were significantly reduced at 5% acidity dilution of vinegar (P≤0.05).
Histologically, the skeletal muscle striations were preserved, especially after dipping meat
in 5% vinegar. Additionally, sensory evaluation confirmed the ability of vinegar to improve
turkey meat texture and taste. Based on our results, it is advised to increase the safety of
turkey meat by dipping it in 5% vinegar for 20 minutes. Thus, vinegar is a straightforward,
economical, safe, and highly effective method for meat decontamination.