Evaluation of acetic acid and milk efficiency in improving quality of bovine liver for safe human consumption
Year: 2025
Type: article
Abstract: Background The objective of the present investigation was to ascertain the impact of treating fresh and frozen beef liver with 1%, 3%, and 5% acetic acid and milk on microbiological, organoleptic indices, histological, and iron and protein contents. Results Fresh liver treated with 3% and 5% acetic acid for 10 min showed significantly lower aerobic plate count (APC) and Staphylococcus count compared to control liver (p < 0.05). However, in frozen liver, only 5% acetic acid reduced APC, whereas all acetic acid percentages reduced Staphylococcus count. All acetic acid percentages reduced mold, yeast, and coliform counts in fresh and frozen liver, with a dose-dependent impact (p < 0.05). The Escherichia coli count in fresh and frozen liver was significantly reduced by 3% and 5% acetic acid compared to control (p < 0.05). Milk has a high antibacterial effect on coliform count, but it did not influence APC, Staphylococcus, or Escherichia coli counts in fresh or frozen liver when compared to the control group (p < 0.05). Milk treatment significantly reduced the total mold and yeast count in frozen liver (p < 0.05), but the effect was not significant in fresh samples (p < 0.05). Both acetic acid treatments (3% and 5%) increased the overall sensory acceptability of fresh and frozen liver by two degrees over the control, but the overall acceptability of milk-treated and 1% acetic acid-treated liver remained identical to the control. Conclusions Finally, treating fresh or frozen liver with 5% acetic acid could boost microbiological, sensory, and histological indicators.
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W4413910409