Effects of Packaging Materials and Duration of Storage on the Microbial Characteristics of Chevon Goat Meat)

Abstract

Chevon (Goat meat) as a source of protein has been recognized as leaner, nutritional and healthier than beef from cattle, mutton from sheep and pork from pig. Chevon could be preferred by consumers who are conscious of the health hazards inherent in consuming meat with high fat content. The quality of chevon could be compromised with the use of equipment and infrastructure during processing and packaging if not done under standard condition. The study was carried out to determine the effect of packaging and storage period on the microbial characteristics of chevon. Three adult male (bucks) West African Dwarf goats within the age of 11/2 - 2 years were used for the study. The goats were purchased from the Teaching and Research farm of Tai Solarin University of Education, Ijagun, Ogun State. The animals were certified healthy by the university veterinary doctor. Samples of meat (chevon) from the three animals were randomly selected and packaged using polythene, aluminium foil and plastic materials in three replications. Each of the packaging materials served as the treatment. The packaged chevon was subjected to preservation for 28 days, during which the samples were taken at 7 days interval for laboratory analysis to determine total plate count (TPC), total coliform count (TCC) and total fungal count (TFC).The effect of packaging on meat quality over a period of experimental study differed significantly (P < 0.05). The effect ranged from 452.3 to 2746 CFUs/ml and 1426 to 7308 CFUs/ml in TCC and TFC respectively. Same trend was observed for storage days which also ranged significantly (P < 0.05) from 392 to 5993.3 CFUs/ml in 0 day and 28 days for TCC; 753.3 to 11033.3 CFUs/ml in 7 days and 28 days in TFC respectively. Since the study is devoid of heat, it was observed that the lowest TCC and TFC were obtained in plastic container indicating plastic to be safer for storage.