Trisodium Phosphate Treatment of Pork Carcasses | Zendy

MORRIS C.A. | Zendy; LUCIA L.M. | Zendy; SAVELL J.W. | Zendy; ACUFF G.R. | Zendy

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Trisodium Phosphate Treatment of Pork Carcasses

Author(s) -

MORRIS C.A.,

LUCIA L.M.,

SAVELL J.W.,

ACUFF G.R.

Publication year - 1997

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.1365-2621.1997.tb04011.x

Subject(s) - salmonella , food science , chemistry , odor , contamination , phosphate , phosphate buffered saline , biology , bacteria , biochemistry , chromatography , ecology , genetics , organic chemistry

Pork skin samples, naturally contaminated or inoculated with Salmonella typhimurium , were treated with varying levels of trisodium phosphate (TSP). Aerobic plate counts (APC) of the samples were unaffected by treatment; however, S. typhimurium was reduced (P < 0.05). Using levels most effective for reducing S. typhimurium on skin, TSP was investigated for use on whole pork carcasses during slaughter/processing and did not affect APC of pork carcasses. Due to a lack of detectable presence, any effects of TSP on native Salmonella contamination of pork carcass surfaces could not be determined. TSP had negligible effect on visual pork color, texture or odor.

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