Interaction of microorganisms or acetic acid on the subcutaneous fat of vacuum packaged lamb quarters
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"Foods derived from muscle represent one of the largest sources of protein for humans in the world. However, each year excessive amounts of meat and meat products are lost due to microbial spoilage. The nature of the slaughtering process and the further handling of the raw product also allow spoilage and pathogenic microorganisms to readily contaminate the meat (Niven, 1961). Moreover, meat provides an excellent growth medium for microorganisms. In general, the spoilage of muscle foods can be controlled by the use of low temperature storage in combination with adequate packaging. Although freezing has greater preservation effects than refrigerating above freezing, refrigeration above freezing uses less energy and is more desirable to the consumer. The shelf-life of the refrigerated foods, however, is limited to days or weeks due to the growth of psychrotrophic bacteria. It is apparent that new methods should be developed to reduce the microbiological activity subsequently to increase the availability and marketability of meat and meat products (Branen, 1978). Microbiologically, the most desirable approach to achieving a high quality product is to minimize product contamination during slaughter and subsequent processing (Kastner, 1982). The possibility of washing and sanitizing carcasses and retail cuts is continuing to be developed (Cacciarelli et al., 1983). Several researchers, however, have reported successful results using this technique to reduce microbial counts on freshmeat (Anderson et al., 1977; Biemuller et al., 1973; Emswiler et al., 1976; Kotula et al., 1974; Roth et al., 1975; Titus et al., 1978, and Eustace et al., 1979), thus the storage-life of the carcasses are extended. In recent years, dilute acetic acid solutions have been used to sanitize lamb, beef and pork carcasses and cuts. This treatment has effectively reduced surface microbial populations and growth. The objectives of this study were to determine: 1) The effect of acetic acid treatments on the bacterial counts of vacuum-packed lambs carcass parts during a 16 week storage period. 2) The effect of treatment on the softness of subcutaneous lamb fat. 3) The interaction of acetic acid treatments on the physical change of subcutaneous lamb fat."--Introduction.
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