Journal paper No. J-13049 of the Iowa Agriculture and Home Economics Experiment Station, Ames IA. Projects No. 2756 and 2252. The authors thank S. Niebuhr for his assistance and M. Weigel for typing the manuscript. The authors also thank the Iowa Pork Producers Council for Partial support of the study. Mention of any company of product name does not constitute endorsement.
Microbiological, Chemical, and Physical Changes in Fresh, Vacuum-Packaged Pork Treated with Organic Acids and Salts
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 54, Issue 1, pages 18–21, January 1989
How to Cite
MENDONCA, A. F., MOLINS, R. A., KRAFT, A. A. and WALKER, H. W. (1989), Microbiological, Chemical, and Physical Changes in Fresh, Vacuum-Packaged Pork Treated with Organic Acids and Salts. Journal of Food Science, 54: 18–21. doi: 10.1111/j.1365-2621.1989.tb08557.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 4/29/88; revised 8/12/88; accepted 9/3/88.
The effects of selected organic acids and salts on microbial numbers, pH, exudate, and color were studied for vacuum-packaged, fresh pork chops. Pork chops were dipped for 2 min in (v/v) 1% acetic acid, 1% acetic/1% lactic acid, 1.5% acetic/1.5% sodium acetate, 3% acetic/3% sodium ascorbate, 3% acetic/2% NaCl or sterile, distilled water before being vacuum-packaged and stored at 2°– 4°C for 6 weeks. Treatments containing 3% acetic acid resulted in lower aerobic microbial numbers (P < 0.05) and effectively inhibited Enterobacteriaceae. Treatments containing 1% acetic acid, with or without 1% lactic acid, were ineffective. All acid treatments increased exudate and were detrimental to meat color (P < 0.05) although sodium ascorbate reduced color damage. Chops treated with 3% acetic acid/3% sodium ascorbate had the highest Hunter a and L color scores.