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

Research output: Contribution to journalArticle

19 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 languageEnglish
Pages (from-to)300-302
Number of pages3
JournalJournal of food science
Volume59
Issue number2
DOIs
StatePublished - Mar 1994

Keywords

  • Salmonella
  • acetic acid
  • coliforms
  • microbes
  • pork

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