Microbiological effects of acid decontamination of pork carcasses at various locations in processing.
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The microbiological effect of hot (55 C), 1% (v/v) lactic acid sprayed on the surface of pork carcasses (n = 36) immediately after dehairing, after evisceration (immediately before chilling) or at both locations in slaughter/ processing was determined. Mean aerobic plate counts (APCs) of all acid-treated carcass surfaces were numerically lower than those of control carcasses: however, in most cases these reductions were not statistically significant (P>005). All samples tested for the presence of Salmonella and Listeria were negative. No significant differences in sensory characteristics or microbiological counts were evident for acid-treated and control carcass loins that were vacuum packaged and stored 0-14 days post-fabrication. Mean pH value and scores of sensory attributes such as lean color, surface discoloration, fat color, overall appearance and off-odor of chops from acid-treated carcasses were not significantly and/or consistently different from chops of comparable control carcasses. The role of bacterial attachment to pork skin and its effect on the decontaminating efficiency of lactic acid are discussed.
author list (cited authors)
Prasai, R. K., Acuff, G. R., Lucia, L. M., Morgan, J. B., May, S. G., & Savell, J. W.
complete list of authors
Prasai, RK||Acuff, GR||Lucia, LM||Morgan, JB||May, SG||Savell, JW