title: Effect of lactococcus lactis var. lactis biovar diacetylactis on bacterial counts, pH and total acidity of minced goat meat during refrigerated storage.
abstract: The mesophillic aerobic and psychrotrophic plate counts, pH and total acidity were determined in minced goat meat treated with Lactococcus lactis var. lactis biovar diacetylactis and stored at 4 °C. The inhibitory effect was pronounced when the initial contamination of the meat, particularly with psychrotrophs was low. Of pH and total acidity, pH was better correlated with microbial inhibition. There was development of odour (non-putrefactive) from the 4th day of storage reducing acceptability.
authors: Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar (U.P. 243122, India.
authors: T R
authors: TR
authors: Murthy
authors: V K
authors: VK
authors: Rao
authors: C
authors: C
authors: Natarajan