Impact of Different Thermal processing Techniques (Boiling and Frying) On the Microbial Safety and Nutritional Value of Meat

This study investigates the microbial contamination and physicochemical properties of beef and chicken subjected different processing techniques. Meat samples were purchased from Choba market in Port Harcourt, and were prepared for uniformity in size and composition. Microbial analysis was conducted using standard methods. The THBC ranged from 6.60 × 10³ to 2.50 × 10⁴ CFU/g in boiled meat and 1.20 × 10⁴ to 2.40 × 10⁶ CFU/g in fried samples, while TFC values ranged for boiled samples, the log CFU/g values ranged from 0.90 to 1.82 log CFU/g, for fried samples, the log CFU/g values ranged from 1.08 to 1.82 log CFU/g. from 8.00 to 16.00 CFU/g in boiled and 12.00 to 36.00 CFU/g in fried samples. The TCC and TSC were also measured, showing significant levels of coliforms and Staphylococci in both meat types. Bacteria isolated from the meat samples Bacillus sp, Staphylococcus sp, Micrococcus sp, Enterococcus sp, Escherichia coli and Proteus sp while fungi isolated include. Proximate composition showed that fried beef and chicken had higher crude lipid and carbohydrate contents, whereas boiled beef and chicken exhibited higher moisture and crude protein percentages. The results of this study indicate that frying reduces microbial contamination more effectively due to higher temperatures but results in increased lipid and carbohydrate content. Boiling, however, preserves more moisture, protein, and minerals, highlighting the need for optimized cooking methods to balance microbial safety and nutritional retention.