Vol. 9, Special Issue 5, Part F (2024)

Author(s): M Muthulakshmi, R Rajkumar, V Chandirasekaran, C Vasanthi and A Irshad

Abstract: Meat-born zoonotic disease is always considered inscrutable for human beings mostly transmitted through the consumption of meat obtained from infected animals or contaminated meat handling or processing. Broiler carcasses can be contaminated during the slaughter process, and along with traditional water washing, decontamination techniques must be adopted to preserve meat safely and maintain quality. The present study aimed to evaluate the effect of turmeric powder on microbial counts in broiler chicken carcasses. The freshly slaughtered broiler carcasses were divided into three groups: Group A (control), Group B and Group C. The group A (control) samples were kept without any preservatives, the group B samples were treated with turmeric powder (1.5%) for 1 minute and group C samples were treated with turmeric powder (1.5%) for 5 minutes. The total plate count, coliform count, Salmonella, E. coli, yeast, and mould counts were assessed in all groups. The results of the study showed a significant reduction in bacterial counts in the turmeric-treated broiler carcasses, with the reduction being higher in Group C than in Group B. Furthermore, sensory analysis revealed a significant increase in flavor scores for Groups B and C compared to the control group. However, the appearance/colour, juiciness, tenderness, and overall acceptability scores were not influenced by the treatment. To reduce microbial contamination in broiler chicken carcasses, turmeric (Curcuma longa) powder (1.5%) with a minimum contact time of 5 minutes was found to be effective.

DOI: 10.22271/veterinary.2024.v9.i5Sf.1772