USE OF ACETIC AND LACTIC ACID TO CONTROL THE QUANTITY OF MICROORGANISMS ON LAMB CARCASSES

Numbers of bacteria were significantly (statistically) reduced on ovine carcasses, refrigerated for 12 days, by spraying with a solution of acetic or lactic acid. However the biological significance of this small reduction is of questionable value when good storage conditions are maintained.

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Bibliographische Detailangaben
Veröffentlicht in:	Journal of food protection 1974-01, Vol.37 (4), p.203-204
Hauptverfasser:	Ockerman, H.W., Borton, R.J., Cahill, V.R., Parrett, N.A., Hoffman, H.D.
Format:	Artikel
Sprache:	eng
Schlagworte:	dairy products
Online-Zugang:	Volltext
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Beschreibung
Zusammenfassung:	Numbers of bacteria were significantly (statistically) reduced on ovine carcasses, refrigerated for 12 days, by spraying with a solution of acetic or lactic acid. However the biological significance of this small reduction is of questionable value when good storage conditions are maintained.
ISSN:	0362-028X 0022-2747 1944-9097
DOI:	10.4315/0022-2747-37.4.203