USE OF ACETIC AND LACTIC ACID TO CONTROL THE QUANTITY OF MICROORGANISMS ON LAMB CARCASSES1

1 April 1974

journal article
Published by International Association for Food Protection in Journal of Milk and Food Technology

Vol. 37 (4) , 203-204
https://doi.org/10.4315/0022-2747-37.4.203

Abstract

Numbers of bacteria were significantly (statistically) reduced on ovine carcasses, refrigerated for 12 days, by spraying with a solution of acetic or lactic acid. However the biological significance of this small reduction is of questionable value when good storage conditions are maintained.

Keywords

LACTIC ACID
MICROORGANISMS
LAMB CARCASSES
USE OF ACETIC
QUANTITY

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