MICROBIAL AND QUALITY CHARACTERISTICS OF PORK CUTS FROM CARCASSES TREATED WITH SANITIZING SPRAYS

Pork carcasses were sprayed with 1.5% acetic, citric, or lactic acid. Loins were vacuum packed and stored at 0-2 degrees C, chops were cut periodically from loins and stored at 2-4 degrees C. Acetic and citric acids decreased (P<0.05) aerobic plate counts (APC) 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. No pH, TBA or sensory quality differences were observed.