Journal of Infection and Molecular Biology

Research Article
J. Inf. Mol. Biol. 1 (3): 38 - 40
View Full HTML
Download PDF

Javed Muhammad1*, Umar Bacha2, Aftab Ahmad Anjum3, Ali Ahmad Sheikh1, Arfan Ahmad1, Firasat Hussain3, Mian Muhammad Salman3
1Internationally Accredited University Diagnostic Lab, University of Veterinary and Animal Sciences, Lahore, Pakistan, 2Department of Food Science & Human Nutrition, University of Veterinary & Animal Sciences, Lahore, Pakistan, 3Department of Microbiology University of Veterinary & Animal Sciences, Lahore, Pakistan
*Corresponding author:

Poultry meat is nutritionally dense and frequently use in Pakistan. However, chances of poultry meat contamination by food borne pathogenic microorganisms are always high during slaughtering, processing and marketing. The present study was aimed at the use of gamma irradiations and autoclaving on both packed fried and boiled chicken meat for total bacterial count, total coliform count and total fungal count. Two kilograms of chicken meat was fried and two kilograms of chicken meat was just boiled followed by packing of each fried and boiled (25g) samples into silver tetra packs and sealed in vacuum sealer. Half of the sealed samples (fried & boiled) were autoclaved and the other half were irradiated with 5.0 KGy and 7.5 KGy and then stored at room temperature. Gamma radiations of 5.0 KGy and 7.5 KGy intensity as well as autoclaving showed significant (p<0.05) effect on growth of total aerobic count as compared to control group. However, coliform bacteria showed non-significant difference between control samples and gamma irradiated as well as autoclaved samples during storage for 60 days. Fungal count was significantly affected (p<0.05) in treated group as compared to control group. Quality attributes of sensory analyses showed non-significant difference (P>0.05) for all treatments. The level of significance were found to be P=0.984, P=0.73, P=0.954, P=0.300 and P=0.432 for color, flavor, taste, texture and overall acceptability respectively. It is concluded that irradiations increases shelf life and microbial quality of the meat products and it should be promoted for meat quality maintenance

Key Words: Technological improvement, Quality assessment, Irradiation and Poultry meat