Liha töötlemine
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%
ingredients for use in the production of meat to 2% at 55°C were recommended (Woolthuis
and poultry products (USDA-FSIS 2008c). and Smulders 1985; Bell et al. 1986; Dickson
The efficiency of organic acid rinses in and Anderson 1991; Goddard et al. 1996);
reducing contamination is affected by the however, levels of up to 5% are also used
type of acid, its concentration, the tempera- even post-chilling.
ture and duration of application, the type of Organic acid treatments are more effec-
annaabi.ee 
