Technical article from the Texas Agricultural Experiment Station. Funding of this study was provided by the Pork Industry Group of the National Live Stock and Meat Board. Appreciation is expressed to Rhone-Poulenc Inc. (Cranbury, NJ) for supplying TSP.
Trisodium Phosphate Treatment of Pork Carcasses
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 2, pages 402–403, March 1997
How to Cite
MORRIS, C.A., LUCIA, L.M., SAVELL, J.W. and ACUFF, G.R. (1997), Trisodium Phosphate Treatment of Pork Carcasses. Journal of Food Science, 62: 402–403. doi: 10.1111/j.1365-2621.1997.tb04011.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- Ms received 6/3/96; revised 8/19/96; accepted 9/6/96.
- trisodium phosphate;
- slaughter processing
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.