Effect of Ozone on Chicken Meat (Shelf Life)
|
Day
|
Total Bacterial Count at 37° C for 48 hours, cfu/g
| |
-
|
Without ozone treatment
|
*With ozone treatment
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Day 1
|
2.8x104
|
280,000
|
2.4x103
|
240,000
| |
Day 2
|
2.4x105
|
240,000
|
2.0x105
|
200,000
| |
Day 3
|
4.0x105
|
400,000
|
3.2x105
|
320,000
| |
Day 4
|
1.1x106
|
1,100,000
|
7.0x105
|
700,000
|
|
Both the chicken meat samples were stored in a refrigerator at (4°C-8°C) and tests were carried out at daily intervals.
The above analysis results showed that the chicken meat with ozone treatment, the bacterial count was found to be lower compared to the untreated meat from day 1 to day 4.
* The ozone treatment was carried out by soaking the chicken meat in 3 litres of ozonated water for 30 minutes on day 1 only.
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