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Microbiological Properties of Pork Cheek Meat as Affected by Acetic Acid and Temperature
Author(s) -
FREDERICK T.L.,
MILLER M.F.,
THOMPSON L.D.,
RAMSEY C.B.
Publication year - 1994
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1994.tb06952.x
Subject(s) - acetic acid , food science , salmonella , cheek , chemistry , lactic acid , biology , biochemistry , bacteria , anatomy , genetics
Our objective was to determine the effect of acetic acid (AA) and temperature in inhibiting Salmonella typhimurium , aerobic plate counts (APCs) 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° acetic acid (P < 0.05). Additionally, total coliforms for acidtreated cheeks were lower for both AA treatments (P < 0.05). Cheeks (n = 10/treatment) were also sprayed in a commercial pork slaughter facility carcass wash with 2% AA (25°) 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 coliforms occurred for the acid‐treated cheeks (P < 0.05).