Effect Of Lactic And Acetic Acid Spray On The Microbiological Quality And Ph Of Goat Carcass

Experiments were performed to investigate the effects of 2% lactic acid, 2.5% acetic ac id andrnI % lactic acid on E.coli, Total Plate Count and pH change of goat carcasses slaughtered inrnMJ export abattoir located in Modjo town. The effects of the organic acids before spray,rn30min after spray and 24hrs after sprayed- chilled carcass were determined. Eighty-fourrncarcasses were used for E.coli and Total Plate Count. Swab Samples were collected fromrncarcass surface area of 100cm2 at four locat ions (brisket, lateral thorax, fl ank and mid loin).rnWhile For pH measurements forty- eight carcasses were used and a total of ninety- sixrnsamples were taken at 30 minute and 24hours at the four locations. Application of 2 % lacticrnacid, 2.5% acetic acid and 1% lactic acid improved carcass pH and resulted in a significantrnreduction in E.coli count and TPC of goat carcass for export as compared to untreated goatrncarcass. By considering the overall performance of 2% lactic acid, 2.5% acetic acid and 1%rnlactic acid it was concluded that application of 2% lactic acid would improve microbial andrnpH quality of goat carcass.rnKeywords: Acetic Acid, E.coli, Lactic Acid, pH, Total Plate Count

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