The present study was conducted to assess the microbial quality of chevon with simple chemical dyes in a very less period of time. A total of three dyes namely methylene blue, resazurin and tetrazolium were taken initially and based on the colour response, resazurin was selected for further study. Resazurin changed its colour from initial violet to final pink according to microbial load of the meat. The colour changes in the resazurin was correlated with physico-chemical and microbiological parameters of chevon to find out the reliability of test.
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