Effects of Different Lactic Acid Treatments on Pork Color and Microbial Decontamination

Abstract

Abstract: Objective: To study the effects of different lactic acid treatments on pork color and microbial decontamination. Methods: Pork(Longissimus dorsi) was treated (immersed) in different concentrations(1.0%, 1.5%, 2.0%), temperatures (35 ℃, 45℃, 55℃) and duration times of lactic acid grouped by orthogonal test design, with pork color redness a was measured. Escherichia coli and Salmonella spp. were treated by the above two lactic acid treatments respectively. Results: Pork color redness a is not affected significantly (p>0.05) by the following lactic acid treatments concentration 1.5%, temperatures 45℃, duration time 60 s, concentration 2.0%, temperatures 35℃, duration time 60 s. The above two lactic acid treatments show same effectiveness to kill Escherichia coli and Salmonella spp. Conclusion: The above two lactic acid treatments can provide be as critical levels of critical control point of HACCP quality control system during chilled pork processing.

Key words: lactic acid treatment, pork color, Escherichia coli, Salmonella spp.

SUN Jing-Xin, ZHOU Guang-Hong, LUO Xin, XU Xing-Lian. Effects of Different Lactic Acid Treatments on Pork Color and Microbial Decontamination[J]. FOOD SCIENCE, 2007, 28(11): 276-279.

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Effects of Different Lactic Acid Treatments on Pork Color and Microbial Decontamination

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