Microbiological Properties of Pork Cheek Meat as Affected by Acetic Acid and Temperature

T. L. FREDERICK; M. F. MILLER; L. D. THOMPSON; C. B. RAMSEY

doi:10.1111/j.1365-2621.1994.tb06952.x

Microbiological Properties of Pork Cheek Meat as Affected by Acetic Acid and Temperature

T. L. FREDERICK, M. F. MILLER, L. D. THOMPSON, C. B. RAMSEY

Animal and Food Sciences

Research output: Contribution to journal › Article › peer-review

20 Scopus citations

Abstract

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 log₁₀ CFU/cm² 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).

Original language	English
Pages (from-to)	300-302
Number of pages	3
Journal	Journal of food science
Volume	59
Issue number	2
DOIs	https://doi.org/10.1111/j.1365-2621.1994.tb06952.x
State	Published - Mar 1994

Keywords

Salmonella
acetic acid
coliforms
microbes
pork

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10.1111/j.1365-2621.1994.tb06952.x

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title = "Microbiological Properties of Pork Cheek Meat as Affected by Acetic Acid and Temperature",

abstract = "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 log10 CFU/cm2 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).",

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author = "FREDERICK, {T. L.} and MILLER, {M. F.} and THOMPSON, {L. D.} and RAMSEY, {C. B.}",

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AU - FREDERICK, T. L.

AU - MILLER, M. F.

AU - THOMPSON, L. D.

AU - RAMSEY, C. B.

PY - 1994/3

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N2 - 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 log10 CFU/cm2 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).

AB - 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 log10 CFU/cm2 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).

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KW - acetic acid

KW - coliforms

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Microbiological Properties of Pork Cheek Meat as Affected by Acetic Acid and Temperature

Abstract

Keywords

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