Assessment of the Effect of Aqueous Ozone Treatment on the Sensory Attributes of Retail Meat in the Iraqi Wasit Governorate
Meat is highly vulnerable to pathogens as well as it is very sensitive to contamination during handling. Therefore, in order to provide a safe product to the consumer, these meats must be sterilized. This study aimed to investigate the effect of ozone treatment (0.5 ppm/ 20 minutes) at 4 °C on the sensory attributes of untreated and treated retail meat samples. A total of 50 samples of retail meat encompassing [chicken quarters (n=30) and cattle meat (n= 20)],were obtained at random from different markets of Wasit governorate. An ozone generator (A2Z/AQUA-6, USA) was used to produce ozone, CHE-Mets®-Kit, USA, was used to assess its concentration (ppm) in water. Ozone treated samples revealed an enhancement in the meat quality characteristics including surface color, odor and consumer acceptability as compared to control. Our results suggested that ozone treatment could be used as the foundation for a new and healthy method of sanitizing meat and meat products at slaughterhouses, as well as before cooking in homes and restaurants.