Microbiological quality of beef, pork and goat meats treated with potassium sorbate

Abstract

The effect of potassium sorbate on the microbiological quality of fresh beef, pork and goat meat was evaluated. Pieces of each type of meat, weighing about 50 g each, were immersed in a solution containing 5, 10 or 15% potassium sorbate during a period of one minute with continuous agitation. Meat pieces were then packaged into polyethylene bags and stored either under refrigeration (2°C) or at room temperature (28°C) for 48 hours. Samples of treated and untreated meats were analyzed for mesophyllic bacteria, Salmonella, faecal coliform and coagulase positive Staphylococcus aureus with 24 and 48 hours of storage. Treated meats, specially those immersed in 10 and 15% potassium sorbate solutions, stored under refrigeration, showed lower levels of mesophyllic and faecal coliform bacteria than untreated ones. None of the analyzed samples was positive for Salmonella or Staphylococcus aureus. The inhibitory effect of potassium sorbate on beef and pork meats showed to be higher than that on goat meat.
Index terms: fresh meat microbiology, faecal coliform, immersion, polyethylene bags, refrigeration.