EFFECT OF MEAT TYPE AND PACKAGING MATERIALS ON THE MICROBIAL PROPERTY OF STORED DRIED MEAT STRIPS

Abstract

The objective of this study was to investigate the effect of meat type (Pork and beef) packaging materials (polythene bags, sealed plastic container, brown envelopes) on the microbial quality of dried meat stripes. The experiment which was conducted using a 2 x 3 factorial arrangement in a completely randomized design. The dried beef and pork in different packaging materials were kept under room temperature and examined on day 0, 14, 28, 42. Data collected were the initial dry weight, final weight, Bacteria and Fungi count, fortnightly (2weeeks). These were used to analyzed for moisture content and microbial activities. Packaging material has no effect on the bacteria load, amount of deactivated bacteria, fungi load and amount of deactivate fungi. Pork had higher bacterial load than beef and brown Paper absorbed more moisture than the other packaging materials. Dried beef strips can be stored for 42 days without harmful effect before consumption and that the use of sealed plastic container and polyethylene bags for packaging of dried beef and pork.