Effect of Sodium Chloride (NaCl) on the Bacterial Load in Chicken, Mutton and Beef Meat Samples in Relation to Meat Spoilage
International Journal of Research in Zoology
Sodium chloride (NaCl) has a long history of use in food preservation in sufficiently high concentrations. It inhibits microbial growth by increasing osmotic pressure as well as decreasing the water activity in the micro-environment. Salt is being used as a preservative to prevent the spoilage of perishable foods. The reduction of water activity due to the addition of salt and the presence of ions exerting osmotic pressure effects on the microorganisms increase the shelf life of processed meat.
... In the present study the effect sodium chloride (NaCl) on the bacterial load in chicken, mutton and beef meat samples in relation to meat spoilage. In these three different meats samples the high Total Viable Count (TVC) of bacterial cells was recorded the control group of beef sample (205.5 × 10 5 bacterial cells/gram) then compared to other control (chicken and mutton) and NaCl (1%, 2% and 3% of chicken, mutton and beef) treated groups. The low Total Viable Count (TVC) of bacterial cells was recorded the 3% NaCl treated group of mutton sample (13.9 × 10 5 bacterial cells/gram) then compared to other control (chicken, mutton and beef) and NaCl (1%, 2% and 3% of chicken and beef) treated groups. In this result were evidence for the high concentration of NaCl was preventing the bacterial growth on chicken, mutton and beef meats and decrease the meat spoilage.