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 10⁷cfu/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 10⁵cfu/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 10⁵cfu/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 10⁵cfu/g) and GSL3 (3.0 x 10⁵cfu/g) had lower total bacterial counts than GSL1 (24.0 x 10⁵cfu/g) and GSL4 (8.0 x 10⁵cfu/g) across the packaging media at first week (0 week) of storage. WNP had the least bacterial counts (1.0 x 10⁵cfu/g). Conversely, DCP had the highest counts (21.0 x 10⁵cfu/g) across the treatment groups and packaging media. At higher week of storage (12th week), GSL2 (15.0 x 10⁵cfu/g) and GSL3 (18.0 x 10⁵cfu/g) were lower than GSL1 (20.0 x 10⁵cfu/g) and GSL4 (26.0 x 10⁵cfu/g) for bacterial counts. WNP (10.0 x 10⁵cfu/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.