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Related Experiment Videos

Lactic acid as a decontaminant in slaughter and processing procedures.

J M Snijders, J G van Logtestijn, D A Mossel

    The Veterinary Quarterly
    |October 1, 1985
    PubMed
    Summary

    Lactic acid (LA) decontamination effectively reduces microbial load on meat carcasses and cuts. Optimal application to hot carcasses, with specific concentrations for beef, veal, and pork, ensures safety without compromising quality.

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    Area of Science:

    • Food Science
    • Microbiology
    • Meat Science

    Background:

    • Microbial contamination is a significant concern in meat processing.
    • Effective decontamination methods are crucial for ensuring meat safety and extending shelf life.

    Purpose of the Study:

    • To evaluate the efficacy of lactic acid (LA) for decontaminating beef, veal, and pork carcasses, cuts, and byproducts.
    • To determine optimal LA concentrations and application methods for meat decontamination.

    Main Methods:

    • Application of lactic acid (LA) solutions to carcasses, primal cuts, and butcher's knives.
    • Microbial load assessment before and after decontamination.
    • Evaluation of carcass color and pH.
    • Consumer taste panel analysis for treated veal chops.

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    Main Results:

    • Lactic acid (LA) significantly reduced microbial load on meat surfaces, with an approximate 1.5 log cycle reduction.
    • Optimal LA concentrations were identified for beef (1% v/v), veal (1.25% v/v), and pork (1.5% v/v).
    • Treated veal chops were not significantly different from controls in consumer taste tests, and pH differences normalized within 72 hours.

    Conclusions:

    • Lactic acid (LA) is an effective decontamination agent for meat products when applied correctly.
    • Application to hot carcasses is recommended for maximum efficacy.
    • LA decontamination can be implemented without negatively impacting meat quality or consumer acceptance.