Abstract
The research material was represented by 11 meat samples: 4 pork and 7 beef, collected in November 2005 – may 2006 period, from a slaughterhouse in Cluj County. The aim of the study was to test the treatment effect of lactic and acetic acids on the reduction of psychrotrophic germ load, from the surface of beef and pork. From the obtained data, it had been established that on the surface of the carcasses the psychrotrophe count differed, with values situated between 9.0 x 10-5 and 1.0 x 10-9 ufc/cm2 in the case of beef, and 1.48 x 10-5 and 1.68 x 10-6 ufc/cm2 in the case of pork. After applying the acetic and lactic acids solutions, of 3% and 5% concentration, on the surface of the bovine carcasses, the total germ number was situated between 1,1 x 10-5 and 2,48 x 10-8 ufc/cm2 and for the pig carcasses between 5,18 x 10-3 and 1,62 x 10-7 ufc/cm2. Following the treatment with organic acids, a reduction of total germ number on the meat surface is observed, of up to 109 times compared to control sample, in the case of beef and up to 147 times for the pork carcasses.
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