Technological Aspects of Acid Decontamination of Carcasses

Authors

  • P. Pipek Department of Food Preservation and Meat Technology, Institute of Chemical Technology, Prague,
  • P. Fila Department of Food Preservation and Meat Technology, Institute of Chemical Technology, Prague,
  • J. Jelenikova Department of Food Preservation and Meat Technology, Institute of Chemical Technology, Prague,
  • J. Brychta State Veterinary Institute, Jihlava, Czech Republic,
  • M. Miyahara Department of Animal Sciences and Resources, Nihon University, Fujisawa, Japan

Abstract

Some aspects of surface acid decontamination of beef and pork carcasses with lactic acid or citric acid solutions were studied. A warm (45 °C) solution of lactic acid was more effective in shelf life prolongation than a cold one (15 °C). Citric acid was less effective than lactic acid. Treatment with lactic or citric acid reduces weight losses in carcass chilling and storage. Consequently, the costs of the decontamination treatment are compensated.

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Published

2004-10-15

How to Cite

Pipek, P., Fila, P., Jelenikova, J., Brychta, J., & Miyahara, M. (2004). Technological Aspects of Acid Decontamination of Carcasses. Chemické Listy, 98(9). Retrieved from http://w.chemicke-listy.cz/ojs3/index.php/chemicke-listy/article/view/2118

Issue

Vol. 98 No. 9 (2004)

Section

Articles

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