Microbial decontamination of beef carcasses by combination of steaming and lactic acid spray

Effect of lactic acid on the meat quality properties and the taste of pork Serratus ventralis muscle

“…In addition, it may also due to buffering capacity meat at certain pH values (Goli et al 2007). Pipek et al (2005), studying the effect of steam and lactic acid in beef and pork carcasses. Unfortunately, in the available literature, it was difficult to find detailed results of the color parameters in pork in similar conditions.…”

“…The antibacterial effect of lactic acid varies depending on the concentration, temperature and the method of application (Tamblyn and Conner 1997). The effect of lactic acid on meat quality and sensory properties has been studied in different species such as cattle, chicken, buffalo and pig (Jimenez-Villareal et al 2003ab, Kotula and Thelappurath 1994, Pipek et al 2005, Deumier 2004, Surve et al 1991, Van Netten et al1995, Jensen et al 2003. The parameter most studied is color and it has been observed that the modifications that occur depend mainly of the lactic acid concentration, and method applied.…”

The effect of chemical treatments on the pH & microbial flora of cassava residues during storage

“…The delay in microbial multiplication in the lactic acid treated samples can be attributed to the effect of the lactate ions on the decontaminating solution (PIPEK et al, 2005). Organic acids have two antimicrobial effects, one is the reduction in pH to values below those of growth, and the other is the inhibition of the metabolism by non-dissociated acid molecules.…”

Removing of central nervous tissues from dressed carcasses: Washing with a low concentration of lactic acid in spraying cabinet

“…4) and Australia (Food Science Australia-Meat Industry Services), but not permitted to use in Japan. Use of organic acids reduces bacterial counts in the meat surface layer; among them lactic acid (LA) is often used (Pipek et al, 2005a;Pipek et al, 2006;Ramirez, Acuff, Lucia, & Savell, 2001;Ransom et al, 2003), as it is a natural meat compound produced during the post-mortem glycolysis. Most importantly the treatment with LA had only a negligible effect on color (Pipek, Izumimoto, & Jelenikova, 2004;Pipek, Sikulova, Jelenikova, & Izumimoto, 2005b), which makes it an efficient decontamination agent without adversely affect on appearance of the carcass.…”