Microbial and Quality Characteristics of Pork Cuts from Carcasses Treated with Sanitizing Sprays Academic Article uri icon


  • 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

published proceedings

  • Journal of Food Science

altmetric score

  • 6

author list (cited authors)

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

citation count

  • 25

complete list of authors


publication date

  • March 1994