问题描述:
英语翻译
Quality of Fresh meat packaged in modified atmosphere
depends largely on the initial bacterial load
(Christopher,Seideman,Carpenter,Smith,& Vanderzant,
1979).Therefore,various decontamination procedures
are being applied in the industries.Organic acid
treatment is one of them.Organic acids depending upon
their chemical nature vary in their antibacterial properties,
while the acceptability of the product also influences
on the selection of the acids (Doores,1993;
Brody,2000).Lactic acid which does not have undesirable
odor forming effect even at 5% level application in lamb carcass (Smulders,1987),is one of the widely
used acid decontaminants in meat industry.
The use of lactic acid to decontaminate for the carcass
in the earlier period (1–2 days after slaughter) is better
than in the later period (more than 2 days after
slaughter) because the effect of lactic acid on the color
might not be severe at early higher pH and also the
bacterial load which needs to be lowered would also
be lower (Firstenberg-Eden,1981).The initial microflora
would not get chance to multiply if it is treated earlier,
and also the organisms are more resistant to organic
acid when the time gap between acid treatment and
slaughter is increased (Snijders,Van logtestijn,Mossel,
& Smulders,1985).And also the bacterial number and
its maturity are lower in the beginning (Baird-Parker,
1980).On the other hand,the sufficient post mortem storage of the meat (24 h or more) and then application of
lactic acid could cause severe drop in pH which
eventually imparts adverse effect on the color stability
of the meat.Sufficient literatures are not available to forecast
accurately about the effectiveness of applying lactic
acid earlier or at later time,but it is frequently stated that
the early application of the lactic acid is more effective
than the later treatment (Smulders,1987; Bell,2001).
It has been reported that the effect of lactic acid in the
reduction of some pathogenic organisms such as Salmonella
(Van Netten,Mossel,& Huis In\1t Veld,1995) and
Campylobacter spp.(Epling,Carpenter,& Blankenship,
1993).It has potential to reduce the microbial load to
some extent (Beimuller,Carpenter,& Reynolds,1973).
It has been tested for the fresh beef.However,the use
of lactic acid decontamination of the fresh pork chops
(individual cuts) has not been carried out yet,especially
the meat without allowing 24 h postmortem storage.It is
expected that the acid treatment can improve the microbial
safety and reduce the spoilage organisms leading to
enhanced shelf life in modified atmosphere.
Therefore,the objective of this work is to find the
appropriate concentration of lactic acid for decontamination
pretreatment of the fresh pork cuts packed in
the modified atmosphere and to observe the effect on
color and lipid oxidation.
Quality of Fresh meat packaged in modified atmosphere
depends largely on the initial bacterial load
(Christopher,Seideman,Carpenter,Smith,& Vanderzant,
1979).Therefore,various decontamination procedures
are being applied in the industries.Organic acid
treatment is one of them.Organic acids depending upon
their chemical nature vary in their antibacterial properties,
while the acceptability of the product also influences
on the selection of the acids (Doores,1993;
Brody,2000).Lactic acid which does not have undesirable
odor forming effect even at 5% level application in lamb carcass (Smulders,1987),is one of the widely
used acid decontaminants in meat industry.
The use of lactic acid to decontaminate for the carcass
in the earlier period (1–2 days after slaughter) is better
than in the later period (more than 2 days after
slaughter) because the effect of lactic acid on the color
might not be severe at early higher pH and also the
bacterial load which needs to be lowered would also
be lower (Firstenberg-Eden,1981).The initial microflora
would not get chance to multiply if it is treated earlier,
and also the organisms are more resistant to organic
acid when the time gap between acid treatment and
slaughter is increased (Snijders,Van logtestijn,Mossel,
& Smulders,1985).And also the bacterial number and
its maturity are lower in the beginning (Baird-Parker,
1980).On the other hand,the sufficient post mortem storage of the meat (24 h or more) and then application of
lactic acid could cause severe drop in pH which
eventually imparts adverse effect on the color stability
of the meat.Sufficient literatures are not available to forecast
accurately about the effectiveness of applying lactic
acid earlier or at later time,but it is frequently stated that
the early application of the lactic acid is more effective
than the later treatment (Smulders,1987; Bell,2001).
It has been reported that the effect of lactic acid in the
reduction of some pathogenic organisms such as Salmonella
(Van Netten,Mossel,& Huis In\1t Veld,1995) and
Campylobacter spp.(Epling,Carpenter,& Blankenship,
1993).It has potential to reduce the microbial load to
some extent (Beimuller,Carpenter,& Reynolds,1973).
It has been tested for the fresh beef.However,the use
of lactic acid decontamination of the fresh pork chops
(individual cuts) has not been carried out yet,especially
the meat without allowing 24 h postmortem storage.It is
expected that the acid treatment can improve the microbial
safety and reduce the spoilage organisms leading to
enhanced shelf life in modified atmosphere.
Therefore,the objective of this work is to find the
appropriate concentration of lactic acid for decontamination
pretreatment of the fresh pork cuts packed in
the modified atmosphere and to observe the effect on
color and lipid oxidation.
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