Korean Journal of Agricultural Science (농업과학연구)

Institute of Agricultural Science, CNU (충남대학교 농업과학연구소)
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Effect of organic acid and water washing on meat quality and surface population of E. coli of pork loin

유기산과 물 세척이 돈육 등심의 육질 및 표면 대장균 수에 미치는 영향

  • Seol, Kuk-Hwan (National Institute of Animal Science, Rural Development Administration) ;
  • Kim, Hyoun Wook (National Institute of Animal Science, Rural Development Administration) ;
  • Jang, Oun-Ki (National Institute of Animal Science, Rural Development Administration) ;
  • Oh, Mi-Hwa (National Institute of Animal Science, Rural Development Administration) ;
  • Park, Beom-Young (National Institute of Animal Science, Rural Development Administration) ;
  • Ham, Jun-Sang (National Institute of Animal Science, Rural Development Administration)
  • 설국환 (농촌진흥청 국립축산과학원) ;
  • 김현욱 (농촌진흥청 국립축산과학원) ;
  • 장운기 (농촌진흥청 국립축산과학원) ;
  • 오미화 (농촌진흥청 국립축산과학원) ;
  • 박범영 (농촌진흥청 국립축산과학원) ;
  • 함준상 (농촌진흥청 국립축산과학원)
  • Received : 2012.11.06
  • Accepted : 2012.11.29
  • Published : 2012.12.31
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Abstract

This study was performed to investigate the effect of a sequencial washing of organic acid and distilled water on meat quality and the population of Escherichia coli of pork loin during cold storage. E. coli ATCC25922 was inoculated on the surface of sliced pork loin and 50 mL of 1% or 2% of organic acid and the same amount of distilled water was sprayed on the surface of pork loin. Then, physicochemical and microbial properties of pork loin were analyzed during cold storage. During storage period, lightness, yellowness and lipid oxidation (thiobarbituric acid reactive substances value) was higher than those of not treated control. However, the population of E. coli was decreased significantly in formic acid and distilled water sprayed pork loin samples. From these results, it can be considered that application of combination of washing of formic acid and water in the washing step of pig slaughter may be helpful to control the proliferation of E. coli.

Keywords

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