Herbert W. Ockerman1*, Jutarat
Sethakul**, Komkhae Pilasombut**, and Prapaporn
Khopaiboon#
*The Ohio State University Department of Animal Sciences
**King Mongkut's Institute of Technology Ladkrabang (KMIT'L) Department
of Animal Production Technology and #Department of Agricultural Industry, Thailand
The use of lactic acid and chlorine solutions as an anti-microbial agent for pork carcasses was studied. In experiment one, pork carcasses slaughtered under hygienic and unhygienic conditions were sprayed with 1, 2, and 3 % (v/v) lactic acid solution. In the second experiment, 20, 40 and 60 ppm of sodium hypochlorite was used in the same manner. Twenty-four pork carcasses were utilized in each experiment from each slaughtering condition. The results of total bacterial count from pork carcasses were examined before spraying with lactic acid and chlorine solutions, and at 5 and 48 hourrs after spraying. This experiment was conducted as a 2 (sanitary and unsanitary) x 3 (concentration of anti-microbial compounds) x 3 (sampling time) factorial in a completely randomized design. The result from the first experiment found that total bacterial count at 5 and 48 hours after spraying with the lactic acid solutions was significantly decreased (P < 0.05) when comparing with total bacterial count before spraying. The use of the lactic acid solution at the three different con centrations (1, 2, and 3%) was not significantly different; however, the 3% lactic acid solution resulted in the lowest bacterial counts. For the sodium hypochlorite solution, there were no significant difference between before and after spraying or between concentrations.
Most unhygienic slaughterhouse processes are performed on the floor. There is no separation of clean and unclean areas of the operation. Animals are slaughtered during the night around 10 p.m. until 2 a.m. and are sold early the next day without refrigeration because consumers prefer fresh meat to chilled meat. For this reason meat is highly contaminated by microbes that lead to health problems. Moreover, reduced shelf-life is a problem. The meat industry could benefit from the use of decontaminating agents at the end of the slaughter line. The use of lactic acid and sodium hypochlorite solutions as anti-microbial products for pork carcass was studied.
1For more information, contact at: 015 Animal Science Building, 2029 Fyffe Road, Columbus, OH 43210; 614-292-4317; Fax: 614-292-2929, Email: ockerman.2@osu.edu