COUNTS OF 6 TYPES OF BACTERIA ON LAMB CARCASSES DIPPED OR SPRAYED WITH ACETIC ACID AT 298 OR 328 K (25 OR 55 DEG C) AND STORED VACUUM PACKAGED AT 273 K (0 DEG C).

Type of article: Article

Summary

THIS STUDY EVALUATES THE SANITIZING EFFECTIVENESS OF APPLYING, BY SPRAYING OR DIPPING, 1.5 OR 3% ACETIC ACID AT EITHER 298 OR 328 K TO FRESHLY SLAUGHTERED LAMB CARCASSES. AFTER VACUUM PACKAGING AND DURING EXTENDED STORAGE AT 273 K, SAMPLES WERE EXAMINED FOR MICROBIAL POPULATIONS. EACH TREATMENT REDUCED COUNTS SIGNIFICANTLY COMPARED WITH COUNTS OF CONTROLS. NUMBERS OF GRAM NEGATIVE BACTERIA AND LACTOBACILLI WERE AFFECTED SIGNIFICANTLY BY THE TEMPERATURE OF ACID SOLUTIONS. OVERALL, DIPPING IN 3% ACETIC ACID AT 328 K WAS THE MOST EFFECTIVE TREATMENT.

Details

Original title: COUNTS OF 6 TYPES OF BACTERIA ON LAMB CARCASSES DIPPED OR SPRAYED WITH ACETIC ACID AT 298 OR 328 K (25 OR 55 DEG C) AND STORED VACUUM PACKAGED AT 273 K (0 DEG C).
Record ID : 1989-1414
Languages: English
Source: Journal of Food Protection - vol. 51 - n. 11
Publication date: 1988
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Packaging;
Meat and meat products
Keywords: Microbiology; Lamb; Vacuum; Meat; Chilling; Packaging; Acetic acid