Abstract
This study was performed to investigate the effect of a sequencial washing of organic acid and distilled water on meat quality and the population of Escherichia coli of pork loin during cold storage. E. coli ATCC25922 was inoculated on the surface of sliced pork loin and 50 mL of 1% or 2% of organic acid and the same amount of distilled water was sprayed on the surface of pork loin. Then, physicochemical and microbial properties of pork loin were analyzed during cold storage. During storage period, lightness, yellowness and lipid oxidation (thiobarbituric acid reactive substances value) was higher than those of not treated control. However, the population of E. coli was decreased significantly in formic acid and distilled water sprayed pork loin samples. From these results, it can be considered that application of combination of washing of formic acid and water in the washing step of pig slaughter may be helpful to control the proliferation of E. coli.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
