Spraying beef Spraying the carcass with the lactic Kenney, P.B., R.K. Prasai, carcasses acid solution both times showed the R.E. Campbell, C.L. immediately after greatest bacterial reduction. When Kastner, and D.Y.C. Fung. rail inspection and lactic acid rinse was used for one of 1994. Microbiological again after and an the rinses the bacteria were reduced Quality of Beef Carcasses 8 hour spray chill more than not using lactic acid and Vacuum-Packaged cycle with any Subprimals: Process combinations of Intervention during the following: Slaughter and Fabrication. water, 200ppm Journal of Food Protection. chlorine, or 3% 58 (6) 633-638. lactic acid solution Rinse beef carcass Each combination sodium , R.T., M.E. , H.D. with 200 250 hypochlorite rinse reduced bacteria at Naumann, and W.C. – mg/L sodium least 0.1log (0.83 L/minute, 3.5 Stringer. 1977. Experiments hypochlorite (pH kg/cm2, 10 cm/second) to 72.0 log in Sanitizing Beef With 6.0) at 3.5 kg/cm2 (3.4 L/minute, 14.0 kg/minute, 2 Sodium Hypochlorite. or 14.0 kg/cm2; cm/second). As time of spray Journal of Food Protection. .83 L/minute or increased from 2 to 15 and 30 seconds, 40 (4) 246 249. – 3.4 L/minute and the log reduction increased from less moving 2 cm than .5 log reduction to greater than /second or 10 cm 1.0 log reduction. /second for 2, 15, or 30 seconds.
Spraying beef carcasses immediately after rail inspection and again after and an 8 hour spray chill cycle with any combinations of the following: water, 200ppm chlorine, or 3% lactic acid solution Spraying the carcass with the lactic acid solution both times showed the greatest bacterial reduction. When lactic acid rinse was used for one of the rinses the bacteria were reduced more than not using lactic acid Kenney, P.B., R.K. Prasai, R.E. Campbell, C.L. Kastner, and D.Y.C. Fung. 1994. Microbiological Quality of Beef Carcasses and Vacuum-Packaged Subprimals: Process Intervention during Slaughter and Fabrication. Journal of Food Protection. 58 (6) 633-638. Rinse beef carcass with 200 – 250 mg/L sodium hypochlorite (pH 6.0) at 3.5 kg/cm2 or 14.0 kg/cm2; .83 L/minute or 3.4 L/minute and moving 2 cm /second or 10 cm /second for 2, 15, or 30 seconds. Each combination sodium hypochlorite rinse reduced bacteria at least 0.1log (0.83 L/minute, 3.5 kg/cm2, 10 cm/second) to 72.0 log (3.4 L/minute, 14.0 kg/minute, 2 cm/second). As time of spray increased from 2 to 15 and 30 seconds, the log reduction increased from less than .5 log reduction to greater than 1.0 log reduction. , R.T., M.E. , H.D. Naumann, and W.C. Stringer. 1977. Experiments in Sanitizing Beef With Sodium Hypochlorite. Journal of Food Protection. 40 (4) 246 – 249.