Microbial quality of meat floss ‘dambun nama’ processed from broiler chickens fed graded levels of ‘sabara’(Guiera senegalensis) leaf meal

Abstract

This study evaluated the microbial quality of meat floss processed from broiler chickens fed graded
levels of Guiera senegalensis leaf meal (GSL) at 0.0% (GSL1), 7.0% (GSL2), 14.0% (GSL3) and
21.0% (GSL4). These were packaged and stored into four (4) different packaging media; Foil Paper
Pack (FPP), Wrapped Newspaper Pack (WNP), Plastic Container Pack (PCP) and Disposable
Container Pack (DCP). These products were stored and monitored for contaminations at 0, 4, 8 and
12 week intervals. Means were analysed and compared with passable and safe limits of 107
cfu/g. The
results showed that at 1st day of storage, there were no fungal counts in GSL3 and GSL4 was having
the least count of 2.0 x 105
. The control (GSL1) had the highest total bacterial count of 24.0 x 105
cfu/g.
At 12th week of storage, the results showed that the total fungal counts were 0.00, 0.00, 0.00, and 2.0 x
105
cfu/g for GSL2, GSL3, GSL4 and GSL1, respectively. The overall effects showed that the total
microbial load of meat floss decreased as the concentrations were increased. The results showed that
GSL2 (2.0 x 105
cfu/g) and GSL3 (3.0 x 105
cfu/g) had lower total bacterial counts than GSL1 (24.0 x
105
cfu/g) and GSL4 (8.0 x 105
cfu/g) across the packaging media at first week (0 week) of storage.
WNP had the least bacterial counts (1.0 x 105
cfu/g). Conversely, DCP had the highest counts (21.0 x
105
cfu/g) across the treatment groups and packaging media. At higher week of storage (12th week),
GSL2 (15.0 x 105
cfu/g) and GSL3 (18.0 x 105
cfu/g) were lower than GSL1 (20.0 x 105
cfu/g) and GSL4
(26.0 x 105
cfu/g) for bacterial counts. WNP (10.0 x 105
cfu/g) had the least counts across the
treatments. Storage at higher weeks (8th and 12th) reduced fungal growth in most of the packaging
media. This study concludes that the packaging method had suppressive effects against microbial
growth. It is suggested that meat floss processed from broiler chickens fed graded levels of GSL should
be evaluated for storage above the 12-week period.