REDUCTION OF THE INITIAL CONTAMINATION OF BOVINE MEAT BY SANIFICATION WITH ORGANIC ACIDS

Abstract

Samples of meat were treated by spraying organic acid solutions to reduce its initial bacterial content and increase its shelf life under refrigerated storage. After treatment and on the third fifth day of storage, samples were analyzed for microbiological, weight loss, pH and sensorial aspect. The performed treatment reduced microbial load and sustained this reduction for nine days. The weigh loss after treatment was higher for the control group. After three days of storage, the control samples and those submitted to organic acid treatment showed better appearance than the samples treated with organic acid solution followed by calcium alginate. The studied treatment did not modify the muscle structure appearance.