Colour changes after carcasses decontamination by steam and lactic acid

Removing of central nervous tissues from dressed carcasses: Washing with a low concentration of lactic acid in spraying cabinet

“…It is in line with the findings of Pipek et al 2005b, reported that treatment with LA had only a negligible effect on the surface color. Further more, no significant differences in mean pH value, scores of sensory attributes such as lean color, surface discoloration, fat color, overall appearance and off odor were reported on 1% LA treated pork carcasses compared to untreated (Prasai et al 1992).…”

“…Use of organic acids reduces bacterial counts in the meat surface layer; among them lactic acid (LA) is often used (Pipek et al, 2005a;Pipek et al, 2006;Ramirez, Acuff, Lucia, & Savell, 2001;Ransom et al, 2003), as it is a natural meat compound produced during the post-mortem glycolysis. Most importantly the treatment with LA had only a negligible effect on color (Pipek, Izumimoto, & Jelenikova, 2004;Pipek, Sikulova, Jelenikova, & Izumimoto, 2005b), which makes it an efficient decontamination agent without adversely affect on appearance of the carcass.…”

Antibacterial activity of decontamination treatments for cattle hides and beef carcasses

“…Although hot water and steam were quite effective in reducing bacterial loads on carcasses, the additional investments and costs as well as potential adverse effects on the appearance and quality of beef carcasses must be considered (Bolton et al, 2001;Kalchayanand et al, 2009;Pipek, Šikulová, Jelenıḱová, & Izumimoto, 2005b). Probably due to the missing heat inactivation, cold and warm water yielded in general lower reductions.…”

Decontamination of pork carcasses by steam and lactic acid

“…The treatment with lactic acid had only a negligible effect on the colour (Pipek, Izumimoto, & Jeleníková, 2004), but some problems may arise from the hot steam effect. However the steaming and lactic-acid treatment had minimal effect on the appearance of beef carcass surface.…”