EFFECT OF CONVENTIONAL DISINFECTANT ON THE PHYSICOCHEMICAL AND SENSORY QUALITY OF BEEF

The objective of the study was to determine the physicochemical and sensory quality of beef treated with conventional disinfectants. The studies were conducted in a factorial RCBD with three replications. Factor-A: consist of three (03) treatments: T 0 =Control (fresh water); T 1 =0.9% NaCl Solution; T 2 = Vinegar (5% acetic acid); Factor-B: consists of three (03) times: TM 1 =5 minutes; TM 2 =10 minutes; TM 3 =15 minutes. Physicochemical quality such as moisture, dry matter, crude protein, ash, ether extract, cooking loss, cooking yield, drip loss, pH was determined. Color and sensory quality were also evaluated from treated samples. The results indicated that the incorporation of fresh water, vinegar and 0.9% NaCl solution increased or decreased nutritional properties in raw beef samples. There was a highly significant difference in nutritional and physical qualities among the treatments. 0.9% NaCl solution and vinegar can be used in beef preservation to obtain beneficial result that have better nutritional and physical properties (drip loss, pH, cooking yield, and cooking loss) whilst preserving color and sensory attribute of raw beef. This incorporation could permit a reduction of the contamination and increase shelf life of meat.