Effect of Organic Acids on Microbial Populations and Salmonella typhimurium in Pork Loins

The objective of this study was to evaluate the effects of various organic acids on microbial characteristics and Salmonella typhimurium in pork loins. Fresh pork loins were sprayed with various organic acids such as lactic acid, citric acid and acetic acid at various concentrations (0.5, 1, 1.5 and 2%). After spraying, the samples were packaged by HDPE film under air and stored at 4°C for 14 days, and analyzed. Microbial deterioration of pork loins during the aerobic cold storage was delayed by organic acid spray. The bactericidal effect of acids increased with the increasing concentration. However, the inhibitory activity of organic acids during the storage varied with the kinds and concentrations of the acids. As for total plate counts, acetic acid was found to have the highest bactericidal activity, whereas citric acid was found to be the most inhibitory for coliform and S. typhimurium.

• Publication year

  2003

• Venue

  Asian-australasian Journal of Animal Sciences

• Publication date

  Unknown publication date

• Fields of study

  Agricultural and Food Sciences, Chemistry, Environmental Science

• Identifiers
  DOI 10.5713/AJAS.2003.96
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

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