CORRELATION OF SPOILAGE MICROFLORA IN CHILLER STORED BUFFALO MEAT WITH CHEMICAL INDICATORS.

The aim of the study was to analyze the total microflora in aerobically packed buffalo meat stored under chiller (4±1oC) condition using chemical indicators of spoilage. Buffalo meat was kept in chiller (4±1oC) and analyzed on alternate days from 1st day to 7th day. Various chemical indicators analyzed were pH, TVBN, free amino acids (FAA), FDA hydrolysis and D-glucose concentration. Standard plate count (SPC) values of meat sample were also evaluated on each experimental day. Except D-glucose concentration, all other parameters including SPC increased significantly (P<0.05) as storage advanced. The SPC values of buffalo meat increased from 3.44 log cfu/g on day zero to 6.96 log cfu/g on day 7. The SPC showed a correlation coefficient (r) of 0.943 with both pH and TVBN, 0.953 with FAA, 0.978 with FDA hydrolysis and -0.919 with D-glucose concentration. Further. regressions equations were generated to predict SPC using correlated chemical indicators. Based on correlation coefficient and standard error of estimate, the suitability of regression equation to predict SPC using various chemical parameters as independent variable was found to be, FDAFAApH=TVBND-glucose. [ABSTRACT FROM AUTHOR]