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