Theses and Dissertations
Issuing Body
Mississippi State University
Advisor
Dinh, Thu
Committee Member
White, Shecoya
Committee Member
Feugang, Jean
Committee Member
Schilling, M. Wes
Date of Degree
8-7-2020
Original embargo terms
Worldwide
Document Type
Graduate Thesis - Open Access
Major
Agriculture
Degree Name
Master of Science
College
College of Agriculture and Life Sciences
Department
Department of Animal and Dairy Sciences
Abstract
The objective of the current study was to determine the efficacy of 3% acetic acid in reducing Salmonella in pork trimming and the effects of such treatment on meat quality. For 15-s dipping and 5-log CFU/pork cube inoculation, only 0.2- to 0.3-log reduction was observed (P ≤ 0.026). Acetic acid worked best at 75 s and 50°C, providing 1.4-log reduction (P < 0.001), damaging Salmonella cell membranes. When an inoculated pork cube was placed at the geometrical center of 2.3-kg pork trimming, dipping at 50°C for 75 s only reduced Salmonella by 0.2 log (P = 0.040). Although dipping slightly increased lightness (P < 0.001) and decreased redness (P ≤ 0.008) on the meat surface, no inside color change was detected (P = 0.120). Neither lipid oxidation (TBARS, P = 0.644), protein solubility (P = 0.187), nor water-holding capacity (P = 0.076) were affected by treatments.
URI
https://hdl.handle.net/11668/18045
Recommended Citation
Sajeev, Dishnu, "Post-harvest reduction of Salmonella in pork trimming" (2020). Theses and Dissertations. 3578.
https://scholarsjunction.msstate.edu/td/3578
Comments
Pork trimming||GRAS||acetic acid||Salmonella||Scanning electron microscopy||Transmission electron microscopy