Effect of glucose on the stability of fresh mutton during storage at ambient temperature (25 ± 2 °C)

The feasibility of using d-glucose to extend the shelf life of fresh mutton at 25 ± 2 °C was investigated. Aqueous solutions of 5% d-glucose (w/v) containing 1000 ppm potassium sorbate, when applied on acidulant-treated mutton, are able to inhibit spoilage by delaying proteolytic activity, as seen by significantly lower (P < 0.01) levels of biogenic amines until 4 days of storage. Though there was no significant change in standard plate count during storage, as compared with a 1 day control, Enterobacteria were significantly (P < 0.01) inhibited. Cadaverine, the marker for threshold level of spoilage, was absent up to 4 days. Measurement of glucose retention revealed that 0.25% (0.25 g/100 g mutton) was still available at the end of 4 days, when no spoilage had set in, though there was a slight fermented odour. Thus, the investigation shows that, surface treatment with glucose helps to extend the shelf life of fresh mutton up to 3 days at 25 ± 2 °C.