MICROBIAL AND QUALITY CHARACTERISTICS OF PORK CUTS FROM CARCASSES TREATED WITH SANITIZING SPRAYS

abstract

• Pork carcasses were sprayed with 1.5% acetic, citric, or lactic acid. Loins were vacuum packed and stored at 02, chops were cut periodically from loins and stored at 24. Acetic and citric acids decreased (P<0.05) aerobic plate counts (APC) and total coliforms in loins for 14 days. Species of Salmonella, Yersinia, and Campylobacter were found on 0, 6, and 5% of samples. Lisreria spp were detected on 69% of loins and on 33% of chops. The sanitizing treatments were of relatively limited effectiveness for long term storage. No pH, TBA or sensory quality differences were observed. Copyright 1994, Wiley Blackwell. All rights reserved

authors

• Murano, Elsa

published proceedings

• JOURNAL OF FOOD SCIENCE

altmetric score

• 6

author list (cited authors)

• FU, A. H., SEBRANEK, J. G., & MURANO, E. A.

citation count

• 25

complete list of authors

• FU, AH||SEBRANEK, JG||MURANO, EA

publication date

• January 1994

publisher

• Wiley  Publisher

published in

• JOURNAL OF FOOD SCIENCE  Journal

keywords

• Acid Spraying
• Pathogens
• Pork
• Sensory
• Storage

Digital Object Identifier (DOI)

• 10.1111/j.1365-2621.1994.tb06954.x

start page

• 306

end page

• 309

volume

• 59

issue

• 2

URL

• http%3A%2F%2Fdx.doi.org%2F10.1111%2Fj.1365-2621.1994.tb06954.x