Evaluation of physico-chemical and microbiological quality of sheep meat in the central higlands of Mèxico

Abstract

In order to develop a microbiological starting point for sheep meat production from Central Highlands of Mexico, the aim of the current research was to evaluate their microbiological and physico-chemical quality from slaughterhouses. Carcasses, utensils and workers’ hands samples were taken according to NOM 092-SSA1-1994, Official Chilean Standard NCh-ISO 17025 of 2005, NF V08-060 Microbiology of food and animal feedings stuffs and European Union Council and Parliament Regulations. The microbiological quality was analyzed by Mesophilic Aerobic, Total Coliforms and Fecal Coliforms values. Most of the slaughterhouses were close to the Superior Limit Permitted (MLP) for Mesophilic Aerobic values (3, 59 log10 UFC/mL) on sheep carcasses. Even though there were no fecal coliforms found on sheep carcasses, they have been found on knives, tables and workers’ hands in most of the slaughterhouses. In the physico-chemical variables initial and ultimate pH (45 min and 24 h), initial and ultimate temperature (45 min and 24 h), lightness (L*), redness (a*), yellowness (b*) and tenderness were evaluated and there were significant differences among variables except for initial Temperature (p ≤ 0.05). In conclusion, although the physico-chemical characteristics were acceptable the Microbiological values overpass the MLP for Mesophilic Aerobic and Fecal Coliform haven’t been found any correlation between both of them at the analyst moment. However, because of the high sheep meat production in the Central Highlands of Mexico and these microbiological characteristics it has been concluded that is required a shared responsibility among the productive sector and from the government in order to regulate that production.