EFFECTS OF BOILING ON BACTERIOLOGY AND HYDROCARBON LEVELS IN GOAT MEAT

This study determined the effect of boiling on bacteriology and hydrocarbon levels of goat meat. Goat meat was obtained from Urua Otor, ikot Ekpene and divided into two portions; one portion boiled (BM) and the second left untreated as control (CM). About 10 g of samples were macerated and homogenized in 90 ml of distilled water respectively, with 1ml serially diluted to factor 10-5, and 1 ml of each diluent inoculated into labelled petri dishes respectively with 15 ml of molten sterilized nutrient agar and MacConkey agar, plates were incubated at 37 oC for 24-48 hours. Results revealed bacterial counts of (cfu/g); 3.5 x 107 and 7.9 x 106 on nutrient agar, 1.99 x 107 and 4.5x 106 on MacConkey agar for control meat (CM) and boiled meat (BM) respectively. Bacteria identified included: Enterobacter sp (9.4%), Pseudomonas sp (14.7 %), Staphylococcus sp (16.3 %), Bacillus sp. 922.1 %), Acinetobacter sp (11.6 %), Micrococcus sp. (13.2 %) and Klebsiella sp (12.6 %). Fourier transform infrared (FTIR) spectroscopy analysis of goat meat conducted revealed functional groups in control meat sample as peaks at 3250.97, 2208.53, 2153.92, 2016.88, 1978.83, 165.60, 1558.17, 560.16, 441.24, 433.53, 500.42, 463.29, 424.88, 416.5, 455.61 and 402.15 cm-1, and in boiled meat sample as peaks at 3852.84, 3734.81, 3269.03, 2114.34, 2022.68, 1635.58, 1558.62, 1507.01, 471.64, 461.35, 449.32, 497.84, 438.81, 422.10, 414.01 and 404.12 cm-1. From the result, boiling of goat meat reduces bacterial numbers in meat samples, as well as into enhanced development of hydrocarbon groups as shown by FTIR peaks.