Herbert W. Ockerman1*, Komkhae Pilasombut**, Jutarat Sethakul**,
and Yanin Opatpatanakit**
*The Ohio State University Department of Animal Sciences
**King Mongkut's Institute of Technology Ladkrabang,
Department of Animal Production Technology,Bangkok, Thailand
This study investigated the efficiency of a 2 % (v/v) lactic acid dip solution for reducing bacterial population on pork loins. The study was divided into two experiments consisting of a 2 x 5 factorial with a completely randomized design. Treatments were lactic acid application [control and dipped in 2 % (v/v) lactic acid solution] and 5 storage times (0, 30 min, 1, 2 and 3 days in Experiment 1; 30 min, 3, 5 and 7 days in Experiment 2) at 0 to 4°C. Total bacterial counts and drip loss on pork was examined in Experiment 1 and total bacterial count, percentage of drip loss and meat color were examined in Experiment 2. The results indicated that lactic acid could reduce the total number of bacterial and prolong the shelf-life of pork. The total bacterial count increased significantly (P < 0.01) in the control group over time; whereas, these numbers decreased (P < 0.01) in the treatment group. In Experiment 1, the percentage of drip loss in the treatment group was significantly (P < 0.05) higher than that of the control group but was not significantly different in Experiment 2. With longer storage times the percentage of drip loss was significantly (P < 0.01) higher in both ex periments. There was not a significant difference in meat color between the control and treated groups in either Experiment 1 or 2.
Meat traditionally sold at tropical open-air markets (local wet markets) in third world countries, is freshly killed, hot meat. Meat is sold from early morning until evening each day. The product is placed on a table exposing it to environment temperature and it is not refrigerated. This condition encourages a high level of microbial contaminated. Surve et al., (1991) reported a number of organic acid are being use to decrease microorganisms on meat surfaces. Woolthuis and Smulders (1985) reported that lactic acid is widely used as a sanitizer. Consumer trends would prefer a safer product without unusual chemical preservatives. Lactic acid should be evaluated for the above reasons.
1For more information, contact at: 015 Animal Science Building, 2029 Fyffe Road, Columbus, OH 43210; 614-292-4317; Fax: 614-2929, Email: ockerman.2@osu.edu