Enhancing Microbiological and Histological Quality of Frozen Turkey Meat Using Vinegar

Foodborne pathogens are health-threatening for humans. Therefore, appropriate methods to prevent foodborne illness and improve the health of human consumers have become necessary. In this study, the ability of vinegar to improve meat quality was assessed. The turkey meats were dipped for 20 minutes in 0, 1, 3, and 5% acidity dilutions of vinegar. The aerobic plate count (APC), coliform count (CC), and Staphylococcus count (SC) of the meat samples were then tested. Sensory evaluation and histological observation of muscle fibers were performed. The mean APC counts, CC values, and SC counts were significantly reduced at 5% acidity dilution of vinegar (P≤0.05). Histologically, the skeletal muscle striations were preserved, especially after dipping meat in 5% vinegar. Additionally, sensory evaluation confirmed the ability of vinegar to improve turkey meat texture and taste. Based on our results, it is advised to increase the safety of turkey meat by dipping it in 5% vinegar for 20 minutes. Thus, vinegar is a straightforward, economical, safe, and highly effective method for meat decontamination.