Preservative Effect of Combined Propionic and Ascorbic Acids on Pork Meat Stored at 25°C

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Abstract:

A potential method for improving the bacteriological quality of pork meat stored at the ambient temperatures found in developing countries has been studied. Raw minced pork (longissimus dorsi muscle) was treated with propionic acid alone and propionic and ascorbic acid in combination at concentrations that had a preservative effect, restricting populations of pathogenic and spoilage bacteria well below thresholds necessary for spoilage or damage to public health. A water-treated sample was used as the control. The 0.306 mol/liter propionic −0.043 mol/liter ascorbic acid combination reduced bacterial numbers for up to 8 days at 25 ± 1°C, without adversely affecting the color or odor of the meat. Minced pork treated with solutions of propionic acid at 0.136 and 0.410 mol/liter showed surface bleaching and an increase in lipid oxidation volatiles relative to the water-treated control sample.

Keywords: MEAT COLOR; MEAT PRESERVATION; MEAT VOLATILES; MICROBIAL GROWTH AT 25 DEG C; ORGANIC ACIDS; PORK

Document Type: Research Article

Affiliations: 1: Department of Applied Biochemistry and Food Science, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, UK 2: Department of Biotechnology, Universidad Autonoma Metropolitana, Iztapalapa, Apartado Postal 55-535 C.P. 09340, Mexico D.F., Mexico

Publication date: August 1, 1997

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