Liha töötlemine
2004). Moreover,
(Koutsoumanis et al. 2004). Specifically, treatments (25 or 55°C) of lamb or beef with
spray-washing with acetic, lactic, or citric 2–5% acetic or lactic acid delayed growth of
acid at concentrations 1–5% reduced the pH the Gram-negative aerobic flora and to a
on the surface of lean tissues from 5.60 to lesser extend of lactic acid bacteria at −1 to
3.79–4.96 (with an average of 4.3–4.6) 25°C (Anderson et al. 1988; Kotula and
immediately after treatment, whereas after 1 Thelappurate 1994; Goddard et al. 1996;
day, the pH rose to 5.29–5.39 (Cutter and Dorsa et al. 1997a, 1998a, b, c; van Netten et
Siragusa 1994b). The respective pH changes al. 1997, 1998; Koutsoumanis et al. 2004).
64 Chapter 3
In conclusion, lactic acid spray rinses up “available” chlorine is decreased by organic
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