Microbiological effects of acid decontamination of pork carcasses at various locations in processing. Academic Article uri icon


  • 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.

published proceedings

  • Meat Sci

altmetric score

  • 6

author list (cited authors)

  • Prasai, R. K., Acuff, G. R., Lucia, L. M., Morgan, J. B., May, S. G., & Savell, J. W.

citation count

  • 28

complete list of authors

  • Prasai, RK||Acuff, GR||Lucia, LM||Morgan, JB||May, SG||Savell, JW

publication date

  • January 1992