title: Microbiological effects of acid decontamination of pork carcasses at various locations in processing.
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.
authors: Department of Animal Science, Texas Agricultural Experiment Station, Texas A & M University, The Texas A&M University System College Station, Texas 77843-2471, USA.
authors: R K
authors: RK
authors: Prasai
authors: G R
authors: GR
authors: Acuff
authors: L M
authors: LM
authors: Lucia
authors: J B
authors: JB
authors: Morgan
authors: S G
authors: SG
authors: May
authors: J W
authors: JW
authors: Savell