Evaluation of Microbial Quality of Goat Meat at Local Market of Tando Jam

Abstract

The research consist of the goat meat to investigate the relationship between goat meat in different age groups, group A (<7 m), group B (8-10 m) and group C (>11 m). The level of contamination of goat meat processed by butchers under local marketing conditions was investigated during 2008-9. A total of 21 goat meat samples were collected equally from three age groups each containing 7 samples Aerobic plate count, Coliform and yeasts and moulds counts enumerated from meat of group A (3.8 x 10⁵±2.3 x 10⁴, 1.8 x 10⁵±1.0 x 10⁴ and 1.5 x 10³±2.2 x 10² cfug^-1, respectively) were not significantly different (p>0.05) from goat meat of group B (3.3 x 10⁵±4.1 x 10⁴, 1.7 x 10⁵±5.9 x 10⁴, 1.4 x 10³±2.9 x 10² cfug^-1, respectively) and group C (3.6 x 10⁵±2.4 x 10⁴, 1.6 x 10⁵±1.7 x 10⁴ and 1.5 x 10³±3.1 x 10² cfug^-1, respectively).The results conclude the meat of goat slaughtered in advanced age may have an extensive advantage to reduce qualitative and quantitative losses of end products; the fact of unhygienic and poor sanitary condition under which the goat meat was handled sold at local meat shops/stalls.