Samples of pork loin were bought from local wet markets and the initial total bacterial count (CFU/g) was determined.
The research is divided into 2 experiments. The experiments were the determination of the effect of lactic acid 2 % (v/v) on pork loin compare with untreated samples. The loins were dipped in lactic acid solution for 5 min and stored in a refrigerator (0 to 4°C) for 1, 2, or 3 days in Experiment 1 and 3, 5 or 7 days in Experiment 2. Each sample in Experiment 1 and 2 were sampled for microbial level and drip loss at each stage of storage in Experiment 1 and 2. Color is also evaluated in Experiment 2.
Experiment Design
In Experiment 1 and 2, the design for microbial level is a 2 x 5 factorial using a completely randomized design. The experiment has 2 main effect.
Factor 1 of both experiments were 2 treatments: untreated (control) and treated meat with use a 2%(v/v) lactic acid dip.
Factor 2 of both experiments were stored times:
Stored times in Experiment 1 were 0, 30 min, 1, 2 or 3 days.
Stored times in Experiment 2 were 0, 30 min, 3, 5 or 7 days.
In Experiment 1 and 2, total bacterial count and drip loss was evaluated. In Experiment 2, color was also determined.
Statistical Analysis
Difference in microbial count, drip loss and color were examined by analysis of variance.