Trisodium Phosphate Treatment of Pork Carcasses
| Autor: | Jeffrey W. Savell, Gary R. Acuff, C.A. Morris, L.M. Lucia |
|---|---|
| Rok vydání: | 1997 |
| Předmět: |
endocrine system
Salmonella biology Chemical treatment technology industry and agriculture virus diseases food and beverages Contamination biology.organism_classification medicine.disease_cause Sodium phosphates Enterobacteriaceae Microbiology chemistry.chemical_compound chemistry Odor Trisodium phosphate immune system diseases medicine Food science Food Science |
| Zdroj: | Journal of Food Science. 62:402-403 |
| ISSN: | 1750-3841 0022-1147 |
| DOI: | 10.1111/j.1365-2621.1997.tb04011.x |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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