"oomori" - 1 õppematerjal

Liha töötlemine

to 5% to constitute an effective decontamina- material (due to oxidizing-reducing reac- tion intervention for both immediate reduc- tions), while effectiveness is reduced at low tion of microbial contamination on carcass temperatures, and it is highly affected by the surfaces and meat as well as inhibition of pH of the solution, with maximum activity growth in packaged meat. Application of in the 6.0–7.0 range (Oomori et al. 2000; lactic acid after water-washing is recom- Edwards and Fung 2006; Kalchayanand et al. mended in order to ensure long-term antimi- 2008). crobial effects. Nonetheless, excessive use of Chlorine dioxide (ClO2) is an alternative organic acids may result in corrosion of meat to chlorine, which is effective in controlling processing equipment (Theron and Lues the natural flora occurring in poultry chill 2007)