MICROBIOLOGICAL PROPERTIES OF PORK CHEEK MEAT AS AFFECTED BY ACETIC-ACID AND TEMPERATURE

被引：17

作者：

FREDERICK, TL

MILLER, MF

THOMPSON, LD

RAMSEY, CB

机构：

[1] Dept. of Animal Science & Food Technology, Texas Tech Univ, Lubbock, Texas

来源：

JOURNAL OF FOOD SCIENCE | 1994年 / 59卷 / 02期

关键词：

ACETIC ACID; MICROBES; SALMONELLA; COLIFORMS; PORK;

D O I：

10.1111/j.1365-2621.1994.tb06952.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Our objective was to determine the effect of acetic acid (AA) and temperature in inhibiting Salmonella typhimurium, aerobic plate counts (APCs) and total coliforms on pork cheek meat. Compared with initial APCs of control cheeks, a reduction in log(10) CFU/cm(2) APC by more than 78.6% was found in all samples that were treated with 20 and 40 degrees C acetic acid (P < 0.05). Additionally, total coliforms for acid-treated cheeks were lower for both AA treatments (P < 0.05). Cheeks (n = 10/treatment) were also sprayed in a commercial pork slaughter facility carcass wash with 2% AA (25 degrees C) and compared to control (non-treated) cheeks. The incidence of Salmonella decreased by 67% for acid-treated cheeks (P < 0.05). A significant decrease in APCs and coliforms occurred for the acid-treated cheeks (P < 0.05).

引用

页码：300 / 302

页数：3