MICROBIAL QUALITY EVALUATION OF MEAT FLOSS PRODUCED FROM BROILER CHICKENS FED DIETS CONTAINING VARYING ENERGY LEVELS
DOI:
https://doi.org/10.33003/jaat.2025.1101.06Keywords:
Broiler chicken,, Energy level,, Meat floss,, Microbial quality,, Packaging materialAbstract
The research was conducted to evaluate the effects of storage period, energy levels and packaging materials on microbial quality of meat floss produced from broiler chickens fed varying energy levels. Two hundred and seventy Cobb-500 Strain day-old-chicks were raised intensively for 8 weeks in a Completely Randomized Design. The meat floss experiment was laid in a 3×4×6 factorial arrangement. The factors were 3 dietary energy levels (2400, 2600 and 2800 Kcal/kg); Four Packaging materials (High Density Polyethylene, Low Density Polyethylene, Polyvinyl Chloride and Aluminum Foil) and 6 Storage Period (0, 2, 4, 6, 8, 10 weeks). The bacteriological quality and safety of the meat floss were assessed. Staphylococcus aureus and Escherichia coli species were enumerated, isolated and identified which were evaluated to fall within the range of 4.53–8.30 x 104cfu/g. It can be concluded that the microbial load obtained in this study (4.53–8.30 x 104cfu/g) fall within the safe limits of 107cfu/g specified for meat products by the ICMSF, and aluminium foil should be recommended to package meat floss as it has the least bacterial and fungal load.
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