@article{MAKHILLJAVA20109132296,
    title = {The Effect of Lactic Acid Spray Application on the Microbiological Quality of Sheep Carcasses},
    journal = {Journal of Animal and Veterinary Advances},
    volume = {9},
    number = {13},
    pages = {1858-1863},
    year = {2010},
    issn = {1680-5593},
    doi = {javaa.2010.1858.1863},
    url = {https://makhillpublications.co/view-article.php?issn=1680-5593&doi=javaa.2010.1858.1863},
    author = {Mustafa and},
    keywords = {microbiological quality,decontamination,sheep,Carcass,lactic acid,investigated},
    abstract = {This study was conducted to decontaminate sheep carcasses by spraying lactic acid solutions in two different concentrations (1 and 2%). The microbiological quality of carcasses and the effects of lactic acid spraying after slaughter and one day cold storage were determined. Commercial lactic acid solutions (1 and 2%) were sprayed to the sheep carcasses for 30 sec just before cold storage in a commercial slaughterhouse belonged to a private company located in Bursa. Sampling was carried out 30 min after spraying and after 24 h cold storage. A total of 400 samples were examined for Total Viable Count (TVC), the number of coliforms and <I>Escherichia coli</I>. A total of 1.57, 2.69 and 2.06 log cfu cm<SUP>-2</SUP> reductions in the numbers of TVC, the number of coliforms and <I>E. coli</I> were obtained when 1% lactic acid concentration was applied. The reduction rates for these microorganisms were 1.77, 2.98 and 2.23 log cfu cm<SUP>-2</SUP>, respectively when 2% lactic acid was applied. Following a 24 h cold storage the TVC, the number of coliforms and <I>E. coli</I> numbers reduced 1.30, 2.16 and 1.59 log cfu cm<SUP>-2</SUP> in the 1% lactic acid treated samples when compared with untreated control samples. The reductions in the numbers of TVC, the number of coliforms and <I>E. coli</I> in 2% lactic acid treated samples after 24 h of cold storage were 1.67, 2.31 and 1.76 log cfu cm<SUP>-2</SUP>, respectively. As a result, application of 2% lactic acid was more effective than 1% lactic acid application on the microorganisms investigated. It could be suggested that 2% lactic acid application with proper hygiene and handling procedures could provide safer meat/meat products.}
    }