Accepted May 3rd , 2017.
The study was undertaken to determine shelf life of meat using goat limbs, using garlic extract; acetic acid and sodium hypochlorite as positive controls. Total viable counts were performed at different times in a week, (0h, 1h, 24h, 48h, 72h and 96h), temperature range (23-240C). The following parameters were observed and recorded; weight of meat samples, microbial load, pH, color of meat, room temperature, texture and smell. The total bacterial load in meat treated with garlic extract reduced from log 6.85 to 3.35 within the first 1 h, then to 3.15 after 24 h. After 48h, 72h and 96h the microbial load increased to log 3.38, 4.03 and 6.35 respectively. The total bacterial load on meat treated with acetic acid reduced from log 6.26 to 3.79 within the first 1h. However, the load increased to log 6.93, 9.39 after 48h and 72h respectively. The bacterial load in meat treated with sodium hypochlorite reduced from log 6.45 to 4.25 microbial load within the first 1 h. Thereafter increased exponentially up to 96h. Based on the results, garlic extract was significantly more effecting in prolonging shelf life of meat (p= 0.016) than others and can be used as a meat decontaminant/preservative.
Keywords: Ethyl acetate, garlic, Shelf life, Decontaminant