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MICROBIOLOGICAL, CHEMICAL AND PHYSICAL CHANGES IN FRESH, VACUUM-PACKAGED PORK TREATED WITH ORGANIC ACIDS AND SALTS.

Author(s) : MENDONCA A. F.

Type of article: Article

Summary

PORK CHOPS WERE DIPPED FOR 2 MIN IN (V/V) 1% ACETIC ACID, 1% ACETIC/1% LACTIC ACID, 1.5% ACETIC/1.5% SODIUM ACETATE, 3% ACETIC/3% SODIUM ASCORBATE, 3% ACETIC/2% SODIUM CHLORIDE OR STERILE, DISTILLED WATER BEFORE BEING VACUUM-PACKAGED AND STORED AT 275-277 K (2-4 DEG C) FOR 6 WEEKS. TREATMENTS CONTAINING 3% ACETIC ACID RESULTED IN LOWER AEROBIC MICROBIAL NUMBERS AND EFFECTIVELY INHIBITED ENTEROBACTERIACEAE. ALL ACID TREATMENTS INCREASED EXUDATE AND WERE DETRIMENTAL TO MEAT COLOUR ALTHOUGH SODIUM ASCORBATE REDUCED COLOUR DAMAGE. CHOPS TREATED WITH 3% ACETIC ACID/3% SODIUM ASCORBATE HAD THE HIGHEST HUNTER A AND L COLOUR SCORES.

Details

  • Original title: MICROBIOLOGICAL, CHEMICAL AND PHYSICAL CHANGES IN FRESH, VACUUM-PACKAGED PORK TREATED WITH ORGANIC ACIDS AND SALTS.
  • Record ID : 1989-2321
  • Languages: English
  • Publication date: 1989
  • Source: Source: J. Food Sci.
    vol. 54; n. 1; 1989.01-02; 18-21; 5 fig.; 3 tabl.; 18 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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