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Microbial and quality characteristics of pork cuts from carcasses treated with sanitizing sprays.

Author(s) : FU A. H., SEBRANEK J. G., MURANO E. A.

Type of article: Article

Summary

Pork carcasses were sprayed with 1.5% acetic, citric, or lactic acid. Loins were vacuum packed and stored at 0-2 deg C, chops were cut periodically from loins and stored at 2-4 deg C. Acetic and citric acids decreased (P lower than 0.05) aerobic plate counts and total coliforms in loins for 14 days. Species of Salmonella, Yersinia, and Campylobacter were found on 0, 6, and 5% of samples. Listeria spp were detected on 69% of loins and on 33% of chops. The sanitizing treatments were of relatively limited effectiveness for long term storage.

Details

  • Original title: Microbial and quality characteristics of pork cuts from carcasses treated with sanitizing sprays.
  • Record ID : 1995-0978
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 59 - n. 2
  • Publication date: 1994/03
  • Document available for consultation in the library of the IIR headquarters only.

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