Acid decontamination of pork and beef carcasses at various locations in processing to increase shelf-life and microbiological safety /
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| Other Authors: | , , |
| Format: | Thesis Book |
| Language: | English |
| Published: |
1991.
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| Online Access: | Link to OAKTrust copy |
| Abstract: | In an attempt to improve the shelf-life and microbiological safety of pork and beef carcasses, the decontamination effect of hot (55°C) dilute (1% v v) lactic acid sprayed on carcasses immediately after dehairing or dehiding, after evisceration (immediately before chilling) and both after dehairing or dehiding and after evisceration was investigated. Surface samples of carcasses were examined for total aerobic plate counts (APCs) and for the presence of Salmonella and Listeria spp. A total of 36 hogs were slaughtered in three groups of twelve. Few statistically significant differences were found between APCs of control and lactic acid-treated carcasses. All samples tested for the presence of Salmonella and Listeria were negative To study the effect of acid decontamination on shelf-life and sensory properties of fabricated products, loins from control and lactic acid-treated carcasses were stored for 0 and 14 days before being fabricated into chops which were then displayed in either polyvinyl chloride film for 0 to 6 days or in high oxygen barrier film for 0 to 28 days at 4[plus or minus]1l°C. There were no significant differences between APCs of loins obtained from control and lactic acid-treated carcasses. APCs, pH and scores for lean color, surface discoloration, fat color, overall appearance and off-odor of chops obtained from lactic acid-treated carcasses were not significantly and/or consistently different from those obtained from control carcasses. The effect of lactic acid decontamination on beef carcasses was pronounced, reducing the bacterial load of acid-treated carcasses significantly. The effect of lactic acid decontamination was greatest on carcasses treated with lactic acid both after dehiding and after evisceration. No difference in color between control and acid-treated carcasses was observed. All samples tested for the presence of Salmonella were negative. Listeria was detected in three samples from control carcasses only. Fabricated loins from acid-treated and control carcasses did not show any consistent pattern of difference in microbiological counts. The results of an additional decontamination study conducted to determine the applicability under different commercial slaughter conditions showed that irrespective of differences in size of slaughter plants, mean APCs of samples from carcasses sprayed with lactic acid were significantly lower than those of samples from control carcasses. |
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| Item Description: | Typescript (photocopy). Vita. "Major subject: Food Science and Technology." |
| Physical Description: | xii, 56 leaves : illustrations ; 29 cm |
| Bibliography: | Includes bibliographical references. |