An in-vitro meat model for the immediate bactericidal effect of lactic acid decontamination on meat surfaces
1994
Netten, P. van | Veld, J.H. in't | Mossel, D.A.A.
An in-vitro model of the lactic acid decontamination (LAD) of meat is described. As LAD is a disinfection rather than a preservation process the model is based on the inactivation kinetics of bacteria in a suspension of pork skin. The model takes account of interfering factors present in nature, such as microbial interactions, leaching of organic material from the meat surfaces and buffering activity.
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