Growth of spoilage bacteria results in reduced shelf-life of meat and meat products and causing major economic losses to the industry. The number of bacteria in food products is an important index of hygiene during food processing. Most of the available methods enable us to determine the total microbial load but in most cases, they require sophisticated technology / instruments or they are time consuming. A dye based assay which is simple and rapid require simple instrument to perform. Therefore a study was conducted on fresh chevon meat at alternate day interval of 0, 3, 5 and 7 under refrigeration storage using resazurin dye. Results indicated that there was a visible colour change of the dye from initial light green to purple and finally to pink. It can give result within half an hour depending upon the microbial load in meat. This study has more application in current Indian scenario with limited instrumental facility to enumerate bacterial load in meat and meat products.
Resazurin dye, microbial quality, refrigeration, spoilage, chevon meat, colour change
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