2003; Serdengecti et al. 2006). The main resist pH change better than free lactic acid drawback of using straight organic acids (Mustapha et al. 2002). Their results showed Table 14.5. Lactic acid-derived antimicrobials Product Antimicrobial Result Reference Sliced poultry 2% Na lactate 3× to 4× shelf-life Cegielska-Radziejewska sausage extension, 5 to 7°C, air and Pikul 2004 7× shelf-life extension, 5 to 7°C, N2 Pork chops Na acetate Na lactate/diacetate Jensen et al. 2003 Na lactate treatment had lowest
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