ASSOCIATION OF FSSAI HYGIENE RATINGS WITH THE PHYSICOCHEMICAL, MICROBIOLOGICAL AND SENSORY QUALITY OF RETAIL CHEVON IN NAGPUR, INDIA

Abstract

Background: The hygiene conditions of retail meat shops may influence the quality and safety of chevon offered to consumers. The present study evaluated the physicochemical, microbiological, and sensory quality of raw chevon sold through retail meat shops graded under different Food Safety and Standards Authority of India (FSSAI) hygiene grades in Nagpur, Maharashtra, India. Methods: A total of 99 fresh chevon samples were collected from Grade A, B, and C retail meat shops, with 33 samples per grade. The samples were analysed for pH, water-holding capacity (WHC), water activity (aw), total plate count (TPC), and coliform count. Sensory evaluation was performed using a five-point hedonic scale. Results: The mean pH values of chevon samples from Grades A, B, and C were 5.88±0.08, 6.05±0.07, and 6.08±0.04, respectively. WHC differed significantly among grades, with values of 58.93±0.61, 61.99±0.63, and 62.42±0.59, respectively. Water activity also varied significantly, ranging from 0.97±0.003 in Grade A to 0.91±0.004 in Grade C. Microbiological analysis revealed significantly lower TPC and coliform counts in Grade A samples 3.87±0.42 and 0.80±0.34 (log₁₀CFU/g), respectively) than in Grades B and C. The mean TPC and coliform counts in Grades B and C exceeded the FSSAI limits cited in the study. Sensory scores for colour, odour, and overall acceptability also varied among the grades. Conclusion: The findings indicate an association between FSSAI hygiene grade and selected physicochemical and microbiological characteristics of retail chevon. The lower microbial counts observed in Grade A samples highlight the importance of hygienic meat handling, sanitation, and appropriate storage practices in retail outlets. Strengthening hygiene management and routine monitoring of meat shops may contribute to improved chevon quality and safety.