TY  - JOUR
T1  - The Effect of Lactic Acid Spray Application on the Microbiological Quality of Sheep Carcasses
AU - Tayar, Mustafa AU - Beyaz, Devrim 
JO  - Journal of Animal and Veterinary Advances
VL  - 9
IS  - 13
SP  - 1858
EP  - 1863
PY  - 2010
DA  - 2001/08/19
SN  - 1680-5593
DO  - javaa.2010.1858.1863
UR  - https://makhillpublications.co/view-article.php?doi=javaa.2010.1858.1863
KW  - microbiological quality
KW  -decontamination
KW  -sheep
KW  -Carcass
KW  -lactic acid
KW  -investigated
AB  - 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.
ER  -