Document Detail

Preservative effect of combinations of acetic acid with lactic or propionic acid on buffalo meat stored at refrigeration temperature.
MedLine Citation:
PMID:  22061435     Owner:  NLM     Status:  In-Data-Review    
A silverside of buffalo was cut in 15 equal-sized steaks and divided into five groups, each group containing three steaks. The steaks from groups 1,2,3 and 4 were treated with 1, 2, 3 and 4% acetic:lactic acid combinations, respectively, and the fifth group was kept as a control. Similar treatments were also given with acetic: propionic acid mixtures. The microbial analysis and changes in colour and odour were noted at 0, 24, 72 and 168 h. The bacteriostatic and bacteriocidal action of the acid mixtures increased with increasing concentration but the effect was reduced as the time advanced. Both acid mixtures had pronounced antibacterial effect on gram negative organisms than gram positive ones. The 3% acetic: lactic acid combination showed reduction in bacterial numbers without affecting the colour and odour of buffalo meat and is recommended for decontamination and preservation of meat for up to seven days at refrigeration temperature (7 ± 1°C).
A N Surve; A T Sherikar; K N Bhilegaonkar; U D Karkare
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Meat science     Volume:  29     ISSN:  0309-1740     ISO Abbreviation:  Meat Sci.     Publication Date:  1991  
Date Detail:
Created Date:  2011-11-08     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101160862     Medline TA:  Meat Sci     Country:  England    
Other Details:
Languages:  eng     Pagination:  309-22     Citation Subset:  -    
Copyright Information:
Copyright © 1991. Published by Elsevier Ltd.
Department of Food Hygiene and Veterinary Public Health, Bombay Veterinary College, Parel, Bombay-400 012, India.
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