Effect of Ozone on Chicken Meat (Shelf Life
Testing)
| Day |
Total Bacterial Count at 37° C
for 48 hours, cfu/g |
| - |
Without ozone treatment |
*With ozone treatment |
| Day 1 |
2.8x104 |
2.4x103 |
| Day 2 |
2.4x105 |
2.0x105 |
| Day 3 |
4.0x105 |
3.2x105 |
| Day 4 |
1.1x106 |
7.0x105 |
|
Both the chicken meat samples were stored in refrigerator (4°C-8°C)
and test was carried out on daily interval basis.
The above analysis results showed that the chicken meat with ozone
treatment, the bacterial count was found to be lower compared to the
untreated meat from 1 to day 4.
* The ozone treatment was carried out in soaking the chicken meat in 3
litres of deionised water for 30 minutes on day 1 only. |
|