Elsevier

Meat Science

Volume 98, Issue 2, October 2014, Pages 129-134
Meat Science

Microbiological and physicochemical characterization of dry-cured Halal goat meat. Effect of salting time and addition of olive oil and paprika covering

https://doi.org/10.1016/j.meatsci.2014.05.018Get rights and content

Highlights

  • Microbiological characterization of dry-cured Halal goat meat product

  • Salting time and olive oil and paprika covering effect was studied on final product.

  • Staphylococci, lactobacilli and enterococci identification by species-specific PCR

  • Salt and olive oil and paprika effect was significant for all the microbial groups.

  • The best process would be a longer salting time and olive oil and paprika covering.

Abstract

The objective of this work was to define a simple technological process for dry-cured Halal goat meat elaboration. The aims of this study were to analyze physicochemical parameters and to enumerate the microbial population at the end of the different manufacturing processes (two salting times and the addition of olive oil and paprika covering) on 36 units of meat product. A total of 532 strains were isolated from several selective culture media and then identified using classical and molecular methods. In general, salt effect and the addition of olive oil and paprika were significant for all the studied microbial groups as well as on NaCl content and water activity. Molecular analysis proves that staphylococci, especially Staphylococcus xylosus and Staphylococcus equorum, were the most common naturally occurring microbiota. The best manufacturing process would be obtained with a longer salting time and the addition of the olive oil and paprika covering.

Introduction

Goat meat produced in Morocco is largely consumed fresh. Conversion of goat meat into a value-added Halal dry-cured product would further enhance the foreign exchange earnings. It is an intermediate moisture meat product made from different anatomical retail cuts, and the preparation method is similar to that used in dry-cured ham manufacturing. Consumers demand safe, additive-free food of high nutritional value. In this sense, a dry-cured Halal goat meat product is the best choice to enhance goat meat and produce a product without chemical additives.

Microorganisms gain access into meat from spices and other ingredients, from environment, from equipment and from handlers during processing affecting the microbiological status of the product (Sachindra, Sakhare, Yashoda, & Narasimha Rao, 2005). These microorganisms are in part responsible for the flavor and texture of the final products. They also inhibit the growth of undesirable microorganisms by decreasing the pH and competing for the nutrients (Schillinger & Lücke, 1990). But while pathogenic microorganisms would affect the safety, spoilage microorganisms would limit the shelf life of the meat product. Thus, an understanding of the microbial profile of dry-cured Halal goat meat is vital.

The two categories of bacteria that could play a significant role and are commonly found in meat products are lactic acid bacteria and Gram-positive catalase-positive cocci (Arkoudelos, Nychas, & Samaras, 1997). Lactic acid bacteria improve the safety and stability of the product, whereas Gram-positive catalase-positive cocci enhance color stability, prevent rancidity and release various aromatic substances (Coppola, Giagnacovo, Iorizzo, & Grazia, 1998). The type of microbiota that develops is closely related to the ripening technique utilized. Demeyer, Van Nevel, Teller, and Godeau (1986) suggested that with a short ripening time, there is more Lactobacillus from the early stages of fermentation. In contrast, with a longer maturation time, there are higher numbers of Staphylococcaceae.

The aims of the present study were to evaluate the physicochemical and microbiological characteristics of a dry-cured Halal goat meat product and to assess the effect of salting time and olive oil and paprika covering on salt, pH and water activity values as well as on bacterial diversity using both classical and molecular methods.

Section snippets

Manufacturing and sampling process

In order to carry out this study, 12 female goats were slaughtered according to the Muslim (Halal) way by severing the throat and major blood vessels in the neck. Thirty-six pieces were manufactured: 24 limbs (shoulders and legs; 1.26 ± 0.13 kg), and 12 ribs (front and back; 0.85 ± 0.14 kg). Raw pieces were absolutely homogeneous in size and shape. All pieces come from native breed goats of Northern Morocco (Mouley Abdesalem). The pieces were salted with an excess of coarse salt and placed in piles

Microbiological analysis and preliminary physiological characterization of isolates

Table 2 shows the results of microbiological analysis on different pieces (limbs and ribs) obtained at the end of the different manufacturing processes. The total viable mesophilic counts in batch A (0.4 days of salting/kg) were significantly higher (P < 0.001) than the values detected in batch B (0.6 days of salting/kg). The values detected in both batches were lower than those in Cecina de León (García, Zumalacárregui, & Díez, 1995) and, in the case of batch B, they were similar to those cited in

Conclusions

In this work, a simple technological process for dry-cured Halal goat meat elaboration was developed testing different salting times and the addition of a natural covering. In general, both salting times and the addition of an olive oil and paprika covering exhibited a significant effect on physicochemical parameters and on microbial counts and diversity. Microbiological analysis showed a reduction or absence of some kinds of bacteria in samples subjected to a longer salting time (0.6 salting

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