Twenty-four carcasses from hogs weighing 209 to 220 lb (95 to 100 kg)
were slaughtered under hygienic and unhygienic conditions. Carcasses
were separated into 2 halves, left and right sides. The research was
divided into 2 experiments. For Experiment 1 carcasses were sprayed
after slaughter with 1, 2, or 3% (v/v) lactic acid solution over one
half of the carcass using an approximate volume of 500 ml. In the second
experiment, 500 ml of sodium hypochlorite 20, 40, or 60 ppm was sprayed
over half of the carcass. The total bacterial count were taken from pork
samples in the loin, ham and Boston butt areas and these three values
were averaged. These areas were examined before spraying with lactic
acid and sodium hypochlorite solution, and at 5 and 48 hours after
spraying.
Experimental Design
The design for Experiments 1 and 2 for microbial level was a 2x3x3 factorial in a completely randomized design. The experiment has 3 main effects.
Factor 1 for both experiments is slaughterhouse condition: hygienic and unhygienic condition.
Factor 2 is concentration: 1, 2, or 3% (v/v) of lactic acid for Experiment 1 and 20, 40, or 60 ppm of sodium hypochlorite for Experiment 2.
Factor 3 for both of the experiments the sampling time was: before spray, 5 hours after spray and 48 hours after spray.
Statistical Analysis
Different in microbiology counts between treatment are examine for significance by analysis of variance.