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Page No. : 20-24

ABSTRACT

Pork forequarters procured from freshly slaughtered animals were decontaminated with hot water and inoculated with Escherichia coli, Salmonella typhimurium, Pseudomonas aeruginosa and Serratia marcescens. The forequarters were individually spray washed with 25 ppm chlorinated water, 2% lactic acid and 5% potassium sorbate solutions. Potassium sorbate treatment proved superior as it was more inhibitory to pathogenic and spoilage organisms. The treatment increased the shelf-life of pork samples to 8 days at refrigeration temperature as compared to 4 days in the untreated samples. Carcass washing with Potassium sorbate was found to be suitable for extension of shelf-life and improvement in the sensory and microbiological quality of meat. The spraying was carried out in commercial processing plant and hence results should have commercial importance in the existing scenario of meat industry.

Keywords: Chlorinated water, experimentally inoculated, lactic acid, potassium sorbate, pork carcasses, sanitizing effect