| Autor: |
Dubal ZB; Department of Food Hygiene & Veterinary Public Health, Bombay Veterinary College, Parel, Mumbai 12, India., Paturkar AM, Waskar VS, Zende RJ, Latha C, Rawool DB, Kadam MM |
| Jazyk: |
angličtina |
| Zdroj: |
Meat science [Meat Sci] 2004 Apr; Vol. 66 (4), pp. 817-21. |
| DOI: |
10.1016/j.meatsci.2003.08.004 |
| Abstrakt: |
Sheep/goat forequarters procured from freshly slaughtered animals were decontaminated with hot water and inoculated with Staphylococcus aureus, Listeria monocytogenes, Escherichia coli and Salmonella typhimurium. The forequarters were individually spray washed with 2% lactic acid and 1.5% acetic + 1.5% propionic acid combination. Total viable count (TVC) of the treated meat samples was reduced by about 0.52 and 1.16 log units with marginal changes in colour and odour scores. Inoculated organisms were found to be highly sensitive to acid combination treatment as compared to lactic acid alone. Shelf-life of acid and acid combination treated samples was increased to 8 and 11 days as against 3 days in untreated samples. Carcass washing with acid alone or acid combination was found to be suitable for extension of shelf-life and improvement in the sensory and microbiological quality of meat. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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Full Text from ScienceDirect