Evaluation of acetic acid and milk efficiency in improving quality of bovine liver for safe human consumption

Abstract Background The objective of the present investigation was to ascertain the impact of treating fresh and frozen beef liver with 1%, 3%, and 5% acetic acid and milk on microbiological, organoleptic indices, histological, and iron and protein contents. Results Fresh liver treated with 3% and 5% acetic acid for 10 min showed significantly lower aerobic plate count (APC) and Staphylococcus count compared to control liver ( p < 0.05). However, in frozen liver, only 5% acetic acid reduced APC, whereas all acetic acid percentages reduced Staphylococcus count. All acetic acid percentages reduced mold, yeast, and coliform counts in fresh and frozen liver, with a dose-dependent impact ( p < 0.05). The Escherichia coli count in fresh and frozen liver was significantly reduced by 3% and 5% acetic acid compared to control ( p < 0.05). Milk has a high antibacterial effect on coliform count, but it did not influence APC, Staphylococcus , or Escherichia coli counts in fresh or frozen liver when compared to the control group ( p < 0.05). Milk treatment significantly reduced the total mold and yeast count in frozen liver ( p < 0.05), but the effect was not significant in fresh samples ( p < 0.05). Both acetic acid treatments (3% and 5%) increased the overall sensory acceptability of fresh and frozen liver by two degrees over the control, but the overall acceptability of milk-treated and 1% acetic acid-treated liver remained identical to the control. Conclusions Finally, treating fresh or frozen liver with 5% acetic acid could boost microbiological, sensory, and histological indicators.