Theses and Dissertations

Author

Dishnu Sajeev

Issuing Body

Mississippi State University

Advisor

Dinh, Thu

Committee Member

White, Shecoya

Committee Member

Feugang, Jean

Committee Member

Schilling, M. Wes

Date of Degree

8-1-2020

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

Comments

Pork trimming||GRAS||acetic acid||Salmonella||Scanning electron microscopy||Transmission electron microscopy

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