Liha töötlemine
water (Dorsa et al. 1998 a, b, c). Even though concentration from 1.5% to 5% (Castillo et
fumaric acid (1% and 1.5% at 55°C for 5 s) al. 2001b; Cutter and Siragusa 1994b; Dorsa
alone or as a mixture with acetic acid has also et al. 1997a). Furthermore, an increase in the
been found effective in reducing pathogens concentration, temperature, and duration of
on beef carcass tissue (Bell et al. 1986; post-chilling lactic acid treatment from 2% to
Podolak et al. 1996), it is not commercially 4%, 55 to 65°C, and 15 to 30 seconds, respec-
applied. Fumaric acid has a negative impact tively, enhanced reduction of E. coli (Castillo
on the appearance and flavor of meat, even at et al. 2001b). Nonetheless, concentrations
low concentrations (0.046%), while it has not exceeding 2% may cause discoloration or
been included in the list of safe and suitable compromise flavor, and thus, levels of 1.2%
annaabi.ee 
