Liha töötlemine
Organic
surfaces, such as briskets and ribs or poultry acid applications may also extend the shelf-
skin. life of treated meat, by delaying growth of
In addition to initial microbial reductions, meat spoilage bacteria. Lactic acid caused a
the residual levels of acids, and thus, the shift in the dominant flora of aerobically
reduction of pH on treated meat surfaces, stored meat from pseudomonads to yeasts
may suppress pathogen proliferation or even and lactic acid bacteria (van Netten et al.
exert bactericidal effects during storage 1997; Koutsoumanis et al. 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
annaabi.ee 
