EFFECT OF MARINATION USING GINGER AND TUMERIC ON THE MICROBIAL COUNT OF SPENT LAYERS MEAT
Abstract
This study evaluates the effect of aging and marinating with ginger and turmeric on the microbial count of spent layer meat. Sixteen (16) spent layerswere used for the study. A total of four treatments: grilled control (no marination),grilled with ginger, grilled with turmeric, grilled with ginger and turmeric, fresh control (no marination), fresh with ginger, fresh with turmeric, fresh with ginger and turmeric, and four replications having one (1) spent layers in each replicate, were used for the study. The findings from the study showed that meat without marination had a high microbial load, indicating vulnerability to spoilage and contamination. Ginger treatment reduced TBC to 1.50E+07 CFU/g, demonstrating its antimicrobial properties. Turmeric treatment recorded the highest TBC at 2.67E+07 CFU/g, suggesting it may create conditions for certain bacteria to thrive. The combination treatment yielded a TBC of 1.19E+07 CFU/g, suggesting a synergistic effect. The findings for TFC showed significant differences (p
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