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

Authors
FREDERICK TL MILLER MF THOMPSON LD RAMSEY CB
Citation
Tl. Frederick et al., MICROBIOLOGICAL PROPERTIES OF PORK CHEEK MEAT AS AFFECTED BY ACETIC-ACID AND TEMPERATURE, Journal of food science, 59(2), 1994, pp. 300-302
Citations number
13
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of food science → ACNP
ISSN journal
00221147
Volume
59
Issue
2
Year of publication
1994
Pages
300 - 302
Database
ISI
SICI code
0022-1147(1994)59:2<300:MPOPCM>2.0.ZU;2-F
Abstract
Our objective was to determine the effect of acetic acid (AA) and temp erature in inhibiting Salmonella typhimurium, aerobic plate counts (AP Cs) 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 degree s C acetic acid (P < 0.05). Additionally, total coliforms for acid-tre ated cheeks were lower for both AA treatments (P < 0.05). Cheeks (n = 10/treatment) were also sprayed in a commercial pork slaughter facilit y 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 colifor ms occurred for the acid-treated cheeks (P < 0.05).