Aerobic plate count, pH, and selected sensory parameters of thawed and fresh pork at a public market in Calamba, Laguna

Date

6-2015

Degree

Doctor of Veterinary Medicine

College

College of Veterinary Medicine (CVM)

Adviser/Committee Chair

Loinda R. Baldrias

Co-adviser

DJ Darwin R Bandoy

Abstract

The study determined the aerobic plate count (APC), pH and selected sensory parameters such as color, odor and presence of slime, to assess the quality of thawed and fresh pork at Calamba public market. Fifteen samples for each type of pork were collected, divided into testing schedules and minced. Serial dilution, pour plating, incubation and APC (cfu/g) were done pH was determined color and odor were ranked and presence of slime was noted. Results were compared between the two types of pork. Significant findings include higher APC for fresh pork, remarkably at 5h higher increase in pH, mean color rank and mean odor rank for thawed pork and higher peak percent slime positive for thawed pork, leading to the conclusion that fresh pork has a better keeping quality than thawed pork, and that thawed pork showed earlier signs of spoilage. Recommendations include storage of both types of pork at low temperatures (according to the guidelines) to prolong shelf life, thus improving keeping quality. Hygienic handling of meat must also be practiced scrupulously by meat handlers to lessen the bacterial contamination.

Language

English

Location

UPLB College of Veterinary Medicine (CVM)

Call Number

LG 993.5 2015 V4 P45

Document Type

Thesis

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