Microbiological effects of acid decontamination of pork carcasses at various locations in processing |
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Authors: | Prasai R K Acuff G R Lucia L M Morgan J B May S G Savell J W |
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Affiliation: | Department of Animal Science, Texas Agricultural Experiment Station, Texas A & M University, The Texas A&M University System College Station, Texas 77843-2471, USA |
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Abstract: | The microbiological effect of hot (55° C), 1% (v/v) lactic acid sprayed on the surface of pork carcasses (n = 36) immediately after dehairing, after evisceration (immediately before chilling) or at both locations in slaughter/ processing was determined. Mean aerobic plate counts (APCs) of all acid-treated carcass surfaces were numerically lower than those of control carcasses: however, in most cases these reductions were not statistically significant (P>0·05). All samples tested for the presence of Salmonella and Listeria were negative. No significant differences in sensory characteristics or microbiological counts were evident for acid-treated and control carcass loins that were vacuum packaged and stored 0–14 days post-fabrication. Mean pH value and scores of sensory attributes such as lean color, surface discoloration, fat color, overall appearance and off-odor of chops from acid-treated carcasses were not significantly and/or consistently different from chops of comparable control carcasses. The role of bacterial attachment to pork skin and its effect on the decontaminating efficiency of lactic acid are discussed. |
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